Cranberry-Glazed Turkey

Begin roasting the turkey at a higher temperature so the skin will crisp and brown, then reduce the heat to ensure the bird cooks slowly and evenly. It's important to let the turkey rest before carving. This allows time for the juices to be absorbed back into the meat, making the bird easier to carve and the meat moister.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Cranberry-Glazed Turkey
Review 1 for Cranberry-Glazed Turkey
5 out of 5
5 out of 5
SpittingKitty
Princeton, NJ
November 24, 2010
Would You Recommend? Yes
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My favorite turkey recipe
November 24, 2010
I have made this turkey recipe every Thanksgiving and Christmas for the last six years. It earns rave reviews every time. The skin is crispy with a touch of sweetness.
Make sure you brine the turkey for at least 8 hours ahead of time. To go with the bird, I make cranberry stuffing the night before (so it has a chance to cool down before I put it into the bird) by mixing dried cranberries in with stuffing mix and replacing half of the chicken stock with cranberry juice. After the turkey is cooked, I pull out the stuffing and bake it to the correct internal temperature to ensure it is completely safe.