Roast Turkey
with Cranberry Honey Glaze
- 1 cup Ocean Spray®
Jellied Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or frozen turkey, thawed
1 Lemon
- Start by making glaze.
Combine cranberry sauce and honey in a small saucepan. Cook over
medium heat just until sauce is smooth, whisking frequently.
Set aside. Makes about 1 cup.
- Be sure turkey is completely
thawed. Remove turkey from original wrapper and remove neck and
giblets from cavities. Rinse turkey thoroughly with cold water;
drain and pat dry with paper towels. Tuck wing tips under back
or tie to body. Refasten drumsticks with metal or plastic clip
or band of skin.
- Preheat oven to 325°F.
- Thinly slice 1 lemon.
Carefully loosen the skin of the turkey towards the front of
the breast. Using the handle of a wooden spoon, gently slide
lemon slices under skin on both sides of turkey.
- Place turkey breast-side
up on wire rack in shallow roasting pan. Insert meat thermometer
into the thickest part of the inner thigh; do not let thermometer
touch bone. Liberally brush with cranberry honey glaze.
- Roast turkey uncovered
until skin reaches desired brown color; cover loosely with a
tent of aluminum foil for remaining time. Continue to baste with
cranberry honey glaze during cooking. Roast until thermometer
reaches 180°F, approximately 2 3/4 to 3 hours. Remove from
oven; let stand 20 minutes before carving.
Makes 12 to 14 servings.
Tips:
If stuffing turkey, the stuffing should be prepared and loosely
packed into the turkey just before placing turkey in oven. Increase
roasting time to 3 to 3 1/2 hours. The stuffing should register
165°F on meat thermometer.
To ensure food safety,
remove stuffing immediately after cooling; do not store in bird.
The following information
is provided by the USDA Food Safety and Inspection Service web
site, regarding the timetable for cooking a fresh or thawed turkey
in preheated 325°F oven. These times are approximate and
should always be used in conjunction with a properly placed thermometer.
| Product Weight |
Unstuffed Timing |
Stuffed Timing |
| 8 to 12 pounds |
2 3/4 to 3 hours |
3 to 3 1/2 hours |
| 12 to 14 pounds |
3 to 3 3/4 hours |
3 1/2 to 4 hours |
| 14 to 18 pounds |
3 3/4 to 4 1/4 hours |
4 to 4 1/4 hours |
| 18 to 20 pounds |
4 1/4 to 4 1/2 hours |
4 1/4 to 4 3/4 hours |
| 20 to 24 pounds |
4 1/2 to 5 hours |
4 3/4 to 5 1/4 hours |
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
