Turkey with Cranberry Sauce
Turkey with Cranberry Sauce is a classic dish that’s often enjoyed during festive occasions like Thanksgiving or Christmas. This recipe features tender roasted turkey served with a tangy and sweet cranberry sauce, creating a perfect balance of flavors.
The succulent turkey pairs beautifully with the bright and fruity cranberry sauce, making it a comforting and traditional dish that brings warmth and joy to any gathering.
Ingredients:
For the Turkey:
- 1 whole turkey (about 12-14 pounds), thawed if frozen
- Salt and pepper, to taste
- 1/2 cup unsalted butter, softened
- 2-3 sprigs of fresh thyme, rosemary, or sage
- 1 lemon, halved
- 1 onion, quartered
- 4 garlic cloves, peeled
- 1 cup chicken broth or turkey broth
For the Cranberry Sauce:
- 1 (12-ounce) package fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- Zest of 1 orange
- 1 cinnamon stick
- Pinch of salt
How to Make Turkey with Cranberry Sauce:
Prepare the Turkey:
Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the cavity of the turkey. Rinse the turkey under cold water and pat dry with paper towels.
Season the cavity of the turkey generously with salt and pepper.
Gently loosen the skin of the turkey breast by sliding your fingers underneath, being careful not to tear the skin.
Season and Stuff the Turkey:
Rub softened butter all over the turkey, including underneath the skin and on the outside.
Season the outside of the turkey generously with salt and pepper.
Place fresh herbs (thyme, rosemary, or sage), lemon halves, onion quarters, and garlic cloves inside the cavity of the turkey.
Truss the Turkey (optional):
Trussing helps the turkey cook evenly and keeps it in a compact shape. Use kitchen twine to tie the legs together and tuck the wings underneath the body.
Roast the Turkey:
Place the turkey breast-side up on a roasting rack in a large roasting pan.
Pour chicken broth or turkey broth into the bottom of the roasting pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil to prevent the skin from over-browning.
Cooking Time:
Roast the turkey in the preheated oven, calculating about 15 minutes per pound. Baste the turkey with pan juices every 30 minutes.
Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp up.
Check for Doneness:
The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (75°C).
Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
Make the Cranberry Sauce:
While the turkey is roasting, prepare the cranberry sauce.
In a medium saucepan, combine fresh cranberries, granulated sugar, orange juice, orange zest, cinnamon stick, and a pinch of salt.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
Remove from heat and discard the cinnamon stick. Let the cranberry sauce cool slightly before serving.
Serve:
Carve the rested turkey into slices and arrange on a serving platter.
Serve warm with the prepared cranberry sauce on the side.
Chef’s Note:
Resting the Turkey: Allowing the turkey to rest after roasting ensures juicier meat. Tenting loosely with foil helps retain warmth without continuing to cook.
Enhancements: Add herbs like parsley or thyme to the cranberry sauce for added complexity.
Leftovers: Use leftover turkey and cranberry sauce for sandwiches, wraps, or salads.
Nutrition Information (per serving, including cranberry sauce):
- Calories: 400 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 15g
- Sodium: 500mg
- Fiber: 4g
Enjoy this traditional Turkey with Cranberry Sauce recipe, perfect for holiday gatherings or anytime you crave a comforting and festive meal!
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