Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 26 2024
Roast Turkey with Cranberry-Orange Glaze
Image From foodnetwork.com
One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
8 sprigs fresh rosemary
8 sprigs fresh thyme
10 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, smashed
2 pounds cranberries
1 1/4 cups sugar
1/4 cup cider vinegar
1 heaping tablespoon chipotles in adobo
Finely grated zest and juice of 2 oranges
1 to 3 cups low-sodium chicken broth
Preheat the oven to 350 degrees F.
Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.