Perfect Juicy Cranberry Orange Glazed Turkey Recipe for the Holidays

The Perfect Juicy Cranberry Orange Glazed Turkey recipe elevates your festive feast with its flavorful glaze and moist meat.

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Course: Christmas

Cuisine: American

Keyword: cranberry orange glaze, festive turkey, holiday recipe, juicy turkey, roasted turkey, thanksgiving turkey

Prep Time: 20

Cook Time: 1 10

Resting Time: 30

Total Time: 2

Servings: slices

Calories: 350kcal

11 pounds Turkey, cut into 6 pieces Choose a quality turkey for the best flavor; ensure it's completely thawed.
Kosher Salt Enhances natural flavors and tenderizes the meat for juiciness.
2 tablespoons Extra-Virgin Olive Oil Achieves crispy skin while keeping the meat juicy and flavorful.
3/4 teaspoon Freshly Ground Black Pepper Adds just the right kick to elevate the turkey’s taste.
1 cup Low-Sodium Chicken Broth Keeps the turkey moist during cooking, providing rich savory depth.

1/2 cup Frozen Orange Juice Concentrate, thawed Contributes concentrated citrus flavor essential for the glaze.
1/2 cup Frozen Cranberry Juice Cocktail Concentrate, thawed Adds the necessary tartness that balances the sweetness.
1/4 cup Orange Marmalade Creates a sweet and sticky consistency that clings beautifully to the turkey.
1 tablespoon Butter Introduces richness to the glaze, enhancing overall flavor.
1 1/4 teaspoons Chopped Fresh Rosemary Provides earthy notes that elevate the dish's profile.

Assorted Fresh Herb Sprigs Adds a pop of color and delightful herbal aroma.
Orange Wedges Enhances the dish's citrus notes and adds a refreshing visual appeal.
Whole Cranberries A festive touch that complements both the flavor and aesthetics of the dish.

Preheat your oven to 400°F (200°C) and position an oven rack in the bottom third to ensure even cooking.
Rinse the turkey pieces under cold water and pat them dry using paper towels. Brush them generously with olive oil, then season with kosher salt and freshly ground black pepper.
Place the turkey pieces skin-side up on a baking sheet. Roast them in the preheated oven for 1 hour and 10 minutes, until the skin is golden brown and crispy.
Generously brush the turkey with your prepared cranberry-orange glaze. Add low-sodium chicken broth to the pan for moisture, then roast for an additional 20 minutes. If the turkey browns too quickly, cover it loosely with foil. Ensure the internal temperature reaches 165°F (74°C).
Once cooked, transfer the turkey to a serving platter, brush it again with the glaze, and let it rest for 25-30 minutes. This helps the juices redistribute, making each slice tender and juicy.
Scrape the flavorful pan juices into a measuring cup, discarding any excess fat. Simmer the juices with a bit more glaze in a saucepan to create a delightful gravy.
Slice the juicy turkey and arrange on a plate. Garnish with fresh herb sprigs, orange wedges, and whole cranberries for a festive presentation. Serve with the warm gravy on the side.

Optional: Drizzle extra glaze over the sliced turkey for an added burst of flavor.