Can I make this Cranberry Orange Glazed Turkey with a whole bird instead of cut pieces?

Yes. Roast a 10–12 lb whole turkey at 325°F (163°C). Brush on the glaze during the last 45–60 minutes so the sugars don’t burn. If you have time, read my simple primer on juicy birds in How to Brine Your Turkey before you start.

What internal temperature should the turkey reach?

Aim for 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. I pull mine at 160–162°F in the breast; carryover heat finishes the job while it rests.

Can I use fresh orange and cranberry juice instead of concentrates?

You can. Reduce 1 cup fresh orange juice and 1 cup cranberry juice over medium heat to about ⅔ cup total, then proceed. The concentrate’s intensity is what gives the glaze its pop, so reducing fresh juice mimics that.

How do I keep the glaze from burning?

Glaze in layers near the end. Start brushing during the final 20–30 minutes at 400°F (200°C), then re-glaze once more right before the rest. If browning too fast, tent loosely with foil.

Can I make the glaze ahead?

Yes. The glaze keeps 2–3 days in the fridge. Rewarm gently before brushing so it spreads smoothly.

Should I brine this turkey?

If you can, yes. A simple wet brine adds insurance against dryness, especially for whole birds. My step-by-step is here: How to Brine Your Turkey .

Cranberry Orange Glazed Turkey Easy Holiday Showstopper

Description

This Cranberry Orange Glazed Turkey is a show-stopping holiday centerpiece that combines sweet, tangy, and savory flavors. It’s juicy, festive, and surprisingly easy to make—perfect for Thanksgiving, Christmas, or any cozy winter gathering.

Ingredients

Scale

1 ½ teaspoons kosher salt
1 (11-pound) turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
¾ teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
½ cup frozen orange juice concentrate (thawed)
½ cup frozen cranberry juice cocktail concentrate (thawed)
¼ cup orange marmalade
1 ¼ teaspoons chopped fresh rosemary
1 tablespoon butter
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Fresh herb sprigs (optional)
Orange wedges (optional)
Whole cranberries (optional)

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Instructions

Preheat the oven to 400°F (200°C) and place the rack in the bottom third.
Pat the turkey pieces dry with paper towels. Coat them with olive oil, salt, and pepper.
Roast the turkey on a baking sheet for 1 hour and 10 minutes.
Brush the turkey generously with your prepared Cranberry Orange Glaze. Pour the chicken broth onto the baking sheet.
Continue roasting for another 20 minutes, or until the internal temperature reaches 165°F to 170°F. If the skin browns too fast, cover it loosely with foil.
Let it rest for about 25–30 minutes before slicing to allow the juices to redistribute.
Prepare the gravy by whisking the pan drippings with the remaining glaze until smooth and glossy.
Garnish and serve with herbs, orange wedges, and cranberries.

Notes

You can prepare the glaze up to 2 days in advance. Roast the turkey earlier in the day and reheat before serving. Leftovers can be stored in an airtight container for up to 3 days and make great sandwiches.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 10g
Sodium: 650mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 50g
Cholesterol: 135mg