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Cranberry-Glazed Roast Turkey with Rosemary
A golden roast turkey brushed with tangy cranberry glaze and served with rosemary, fresh cranberries, and orange-peel stars for a festive holiday table.
Ingredients
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Method
1
Heat the oven to 180°C.
2
Remove the turkey giblets and pat the turkey dry with paper towels.
3
Rub the butter over the turkey skin.
4
Rub the oil over the turkey skin.
5
Season the turkey all over with the salt and pepper.
6
Place the orange halves, onion, and rosemary sprigs in the turkey cavity.
7
Tie the legs together with kitchen twine.
8
Set the turkey breast-side up on a rack in a roasting pan.
9
Roast the turkey for 2 hours.
10
Combine the cranberries, sugar, orange juice, and water in a saucepan.
11
Bring the cranberry mixture to a boil over medium heat.
12
Simmer the mixture for 10 minutes until the berries burst and the glaze thickens.
13
Brush the cranberry glaze over the turkey.
14
Roast the turkey for about 1 hour more, brushing with glaze once during roasting.
15
Check that the thickest part of the thigh reaches 74°C without touching the bone.
16
Roast the turkey longer if needed until it reaches 74°C.
17
Transfer the turkey to a carving board.
18
Rest the turkey for 30 minutes before carving.
19
Cut star shapes from the orange peel with a small knife.
20
Arrange the carved turkey on a serving platter.
21
Garnish the platter with rosemary sprigs, fresh cranberries, and orange-peel stars.
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