Cranberry Glazed Turkey

I remember the first time I tried making cranberry glazed turkey; the aroma of herbs mingling with sweet yet tart cranberry glaze instantly made the kitchen feel like home.

I’ll never forget when unexpected guests showed up just as I pulled this bird out of the oven—everyone was instantly charmed and begged for the recipe.

Ingredients

• Turkey: Choose a 10–12 pound whole turkey to balance ease with plenty of servings
• Olive oil: Helps the skin crisp up beautifully while keeping flavors balanced
• Kosher salt & black pepper: Simple seasonings that bring out the turkey’s natural flavor
• Onion & lemon: Stuffing the cavity adds moisture and subtle brightness
• Fresh rosemary & thyme: Aromatics that fill the house with a festive scent
• Cranberries: Fresh or frozen works fine; just wait for them to burst in the glaze
• Orange juice, honey, brown sugar: The trifecta that creates a balance of sweet and tart in the glaze
• Balsamic vinegar, orange zest, cinnamon, cloves, salt: These add depth and complexity to the glaze’s flavor

Instructions

Get Everything Ready:

Preheat your oven to 325°F (165°C) and pat the turkey dry so the skin crisps up nicely.

Season and Stuff:

Rub olive oil, salt, and pepper all over the skin then tuck the onion, lemon, rosemary, and thyme inside the cavity to infuse flavor as it roasts.

Set to Roast:

Place the turkey breast side up on a rack in a roasting pan. Tuck the wings under and tie the legs with kitchen twine if you like for even cooking.

Start Roasting:

Roast for about 2 hours, basting every 30 minutes to keep the skin moist and flavorful.

Prepare the Cranberry Glaze:

While the turkey roasts, combine cranberries, orange juice, honey, brown sugar, balsamic vinegar, orange zest, cinnamon, cloves, and salt in a medium saucepan. Bring to a boil then simmer until thick and cranberries burst—expect about 15 to 20 minutes.

Glaze and Finish Roasting:

Brush the turkey generously with the cranberry glaze after 2 hours of roasting, then return it to the oven for 30 to 45 minutes, glazing once or twice more until the thickest part of the thigh registers 165°F (74°C).

Rest Before Serving:

Tent with foil and let it rest 20 minutes so the juices settle for moist, tender slices.

Save

This turkey turned into more than just a meal; it brought everyone together for stories and laughter, making the holiday truly special.

Keeping It Fresh

Leftover turkey stores beautifully in an airtight container for up to 3 days, and reheating with a splash of broth keeps it moist.

Serving Ideas That Clicked

I love pairing this turkey with roasted root vegetables and a glass of Riesling to balance the sweet and savory notes.

A Time This Recipe Saved the Day

Once I added a splash of port wine to the cranberry glaze last minute and it instantly elevated the dish beyond my expectations

• Always have extra glaze to spoon over sandwiches the next day
• Don’t skip tying the legs for better presentation and even roasting
• Let the turkey rest well before carving for the best texture

Save

Thanks for cooking alongside me—I hope this turkey brings as much joy to your table as it has to mine.

Recipe FAQs

→ What is the best way to ensure a juicy turkey?

Pat the turkey dry, rub with oil and seasonings, and baste regularly with pan juices to maintain moisture during roasting.

→ How is the cranberry glaze prepared?

Simmer cranberries with orange juice, honey, brown sugar, balsamic vinegar, and spices until thickened and bursting, then cool slightly before glazing.

→ When should the glaze be applied during cooking?

After the turkey has roasted for about two hours, brush on the glaze and continue roasting, glazing once or twice more for a rich finish.

→ Which herbs complement the turkey flavor?

Fresh rosemary and thyme are used to season the cavity, adding aromatic depth to the roast.

→ How do I check when the turkey is fully cooked?

Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C) before removing from the oven.