Cranberry-Orange Butter-Basted Turkey with Tart-Sweet Glaze

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 4 hours (includes 30 minutes resting)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed, giblets removed
• 3 tbsp kosher salt, 2 tsp black pepper
• 1 large orange (quartered), 1 small onion (quartered), 1 small head garlic (halved)
• 6 sprigs fresh thyme, 4 sprigs rosemary, optional sage
• 1 1/2 cups low-sodium chicken or turkey broth
• 1 cup (2 sticks / 226 g) unsalted butter, softened
• Zest of 2 oranges, 2 tbsp orange juice
• 1/3 cup finely chopped fresh cranberries
• 1 tbsp honey or maple syrup
• 1 cup cranberries, 3/4 cup orange juice
• 1/4 cup maple syrup, 1/4 cup light brown sugar
• 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp butter

Do This

• 1. Pat turkey dry. Season inside and out with salt and pepper. Stuff cavity with orange, onion, garlic, and herbs. Let stand 30 minutes at room temperature. Preheat oven to 425°F (220°C).
• 2. Mix softened butter with orange zest, orange juice, chopped cranberries, honey/maple, salt, pepper, thyme, and rosemary. Reserve 1/3 cup for basting; spread remaining butter under skin and all over turkey.
• 3. Set turkey on rack in roasting pan. Pour broth into pan. Roast at 425°F for 30 minutes to deeply brown the skin.
• 4. Reduce oven to 325°F (165°C). Melt reserved cranberry-orange butter and baste turkey. Continue roasting about 2 1/2 hours more, basting every 30 minutes and adding a splash of water if the pan looks dry.
• 5. While turkey roasts, simmer cranberries, orange juice, maple syrup, brown sugar, vinegar, and Dijon until syrupy; whisk in butter to finish the glaze.
• 6. When turkey registers about 150°F in the breast and 160°F in the thigh, brush generously with cranberry-orange glaze. Roast 15–25 minutes more until breast reaches 160°F and thigh 170°F.
• 7. Transfer turkey to a board, tent loosely with foil, and rest 30 minutes. Reduce pan juices if desired. Carve and serve with extra glaze and herbs.

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Why You’ll Love This Recipe

• Bright cranberry and orange flavor gives classic roast turkey a glossy, tart-sweet finish that feels special enough for any holiday table.
• Cranberry-orange butter under the skin keeps the meat incredibly juicy while basting it with flavor as it roasts.
• Simple, straightforward steps with make-ahead components, so you can prep calmly and enjoy your guests.
• Leftovers are fantastic in sandwiches, grain bowls, and soups thanks to the citrusy, herby profile.

Grocery List

• Produce: 2–3 oranges, 1 small onion, 1 small head garlic, 2 cups fresh or frozen cranberries, fresh thyme, fresh rosemary, optional fresh sage
• Dairy: 1 cup (2 sticks / 226 g) unsalted butter
• Pantry: Kosher salt, black pepper, low-sodium chicken or turkey broth, honey or maple syrup, maple syrup, light brown sugar, apple cider vinegar, Dijon mustard

Full Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
• 3 tbsp kosher salt (about 1 tbsp per 4 lb of turkey)
• 2 tsp freshly ground black pepper
• 1 large orange, quartered
• 1 small yellow onion, quartered
• 1 small head garlic, halved crosswise
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage (optional but delicious)
• 1 1/2 cups low-sodium chicken or turkey broth (for the roasting pan)

For the Cranberry-Orange Butter

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
• Zest of 2 oranges (about 2 tbsp packed zest)
• 2 tbsp fresh orange juice
• 1/3 cup finely chopped fresh cranberries (or thawed frozen cranberries, patted dry)
• 1 tbsp honey or pure maple syrup
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp finely chopped fresh thyme leaves
• 1 tsp finely chopped fresh rosemary leaves

For the Cranberry-Orange Glaze

• 1 cup fresh or frozen cranberries
• 3/4 cup fresh orange juice (from about 2 oranges)
• 1/4 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter
• Pinch of kosher salt

Optional Garnishes

• Orange slices or wedges
• Fresh cranberries
• Extra thyme, rosemary, or sage sprigs

Step-by-Step Instructions

Step 1: Thaw and pre-salt the turkey

If your turkey is frozen, thaw it in the refrigerator (about 24 hours per 4–5 lb; a 12–14 lb turkey usually needs 3–4 days). On cooking day, remove the turkey from its packaging, pull out the neck and giblets, and pat the bird very dry with paper towels. Place it breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Sprinkle the 3 tbsp kosher salt and 2 tsp pepper all over the outside of the turkey and lightly inside the cavity, rubbing it in. Let the turkey sit, uncovered, at cool room temperature for about 30 minutes while you make the flavored butter and preheat the oven. This takes the chill off and helps the skin crisp.

Step 2: Make the cranberry-orange butter

In a medium bowl, combine the softened butter, orange zest, orange juice, chopped cranberries, honey or maple syrup, salt, pepper, thyme, and rosemary. Mash everything together with a fork or spatula until it is evenly mixed and the butter is a pretty pink color flecked with herbs and cranberry bits. Scoop out about 1/3 cup of this cranberry-orange butter and place it in a small bowl; cover and refrigerate it for basting later. Leave the remaining 2/3 cup at room temperature so it stays spreadable. Taste a tiny bit; it should be well-seasoned, lightly sweet, and very citrusy. Add a pinch more salt if it tastes flat.

Step 3: Stuff and butter the turkey

Preheat your oven to 425°F (220°C), with a rack in the lower third so the turkey will sit roughly in the center of the oven. Stuff the turkey cavity with the orange quarters, onion quarters, garlic halves, and the thyme, rosemary, and optional sage sprigs. Do not pack them tightly; you just want them snugly nestled inside to perfume the meat. Tuck the wing tips under the body so they do not burn. If the legs are not already tied, loosely tie them together with kitchen twine. Using your fingers, gently loosen the skin over the turkey breasts (and as much of the drumsticks as you can) by sliding your hand between the skin and meat, being careful not to tear the skin. Spread about half of the soft cranberry-orange butter under the skin, pushing it as far down as possible. Spread the remaining butter all over the outside of the turkey in an even layer.

Step 4: Start the roast at high heat

Pour the chicken or turkey broth into the bottom of the roasting pan. This will create steam to keep the meat moist and will turn into flavorful pan juices. Place the turkey, still on its rack, in the preheated 425°F (220°C) oven. Roast for 30 minutes, uncovered. This initial blast of high heat helps deeply brown and crisp the skin and sets the cranberry-orange butter in place. Keep an eye on it during this time; if any spots on the wings or tips of the drumsticks are browning too fast, you can loosely cover just those areas with small pieces of foil.

Step 5: Lower the heat and baste with butter

After the first 30 minutes, reduce the oven temperature to 325°F (165°C). In a small saucepan or microwave-safe bowl, gently melt the reserved 1/3 cup cranberry-orange butter. Carefully pull the oven rack out and, using a heatproof brush, baste the turkey all over with the melted butter and some of the pan juices. If the breast is already quite dark, tent it loosely with a piece of foil. Slide the turkey back into the oven and continue roasting at 325°F. Roast for about 2 to 2 1/2 hours more, basting with pan juices (and any remaining melted butter) every 30 minutes. If the pan looks very dry at any point, add 1/2 cup hot water or additional broth. For a 12–14 lb turkey, plan on roughly 3 hours total roasting time, but start checking the internal temperature after about 2 1/2 hours.

Step 6: Make the cranberry-orange glaze

While the turkey roasts at 325°F, prepare the glaze. In a small saucepan, combine the cranberries, orange juice, maple syrup, brown sugar, apple cider vinegar, Dijon mustard, and a pinch of salt. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, until the cranberries soften and burst and the mixture thickens to a syrupy consistency, about 10–15 minutes. It should coat the back of a spoon and look glossy. Remove from the heat and stir in the 1 tbsp butter until melted and smooth. Set aside. The glaze will thicken more as it cools; if it becomes too thick to brush later, you can stir in a teaspoon or two of hot water or orange juice to loosen it.

Step 7: Glaze and finish roasting

When an instant-read thermometer inserted into the thickest part of the breast reads about 150°F (66°C) and the thickest part of the thigh is around 160°F (71°C), it is time to glaze. This is usually after about 2 1/2 hours total roasting time for a 12–14 lb turkey, but go by temperature rather than the clock. Remove any foil from the breast. Using a pastry brush, generously brush the warm cranberry-orange glaze all over the turkey, including the legs and wings. Increase the oven temperature to 375°F (190°C) and return the turkey to the oven. Roast for another 15–25 minutes, until the glaze is set and shiny and the breast registers 160°F (71°C) and the thigh 170°F (77°C). The skin should be a deep golden brown with a ruby sheen from the glaze, and the exposed cranberries should look glossy, not burnt.

Step 8: Rest, carve, and serve

Carefully lift the turkey onto a large cutting board or platter, using sturdy tongs and a spatula or carving fork. Tent it loosely with foil and let it rest for at least 30 minutes (up to 45 minutes is fine). This rest allows the juices to redistribute so the meat slices beautifully. Meanwhile, skim excess fat from the pan juices and simmer them on the stovetop to concentrate, if you like a simple jus. To carve, remove the legs and thighs, then the wings, and finally slice the breast meat across the grain. Arrange slices on a warm platter, spoon a little of the pan juices over the meat, and drizzle with any remaining cranberry-orange glaze. Garnish with fresh orange slices, cranberries, and herb sprigs. Serve hot, passing extra glaze and pan juices at the table.

Pro Tips

• Let the turkey dry out a bit in the fridge: If time allows, salt the turkey up to 24 hours in advance and leave it uncovered in the refrigerator. This dry-brining step makes the skin even crisper and seasons the meat all the way through.
• Use a thermometer, not just timing: Ovens vary, and so do turkeys. Rely on an instant-read thermometer for doneness rather than the clock. Pull the bird when the breast hits 160°F and the thigh 170°F; it will rise slightly as it rests.
• Do not skip the rest: Resting 30 minutes makes a huge difference in juiciness. Carving too soon will cause precious juices to run out onto the board instead of staying in the meat.
• Protect delicate areas: If any part of the turkey browns too fast (often the wing tips and top of the breast), tent with foil. It is better to shield those spots than lower the oven temperature too early.
• Adjust glaze thickness: If the glaze thickens too much while waiting for the turkey, gently rewarm it with a teaspoon or two of water or orange juice until it is brushable and glossy again.

Variations

• Spiced cranberry-orange turkey: Add 1/2 tsp ground cinnamon and 1/4 tsp ground cloves to the glaze for a warm, spiced profile that feels especially festive.
• Herb-forward version: Increase the fresh thyme and rosemary in the butter to 2 tsp each and add 1 tbsp chopped fresh sage for a more savory, herb-driven flavor that balances the sweetness of the glaze.
• Spatchcocked turkey: Have your butcher butterfly (spatchcock) the turkey by removing the backbone. Roast it flat on a sheet pan with the same butter and glaze; it will cook faster and more evenly, usually in 1 1/2 to 2 hours total.

Storage & Make-Ahead

You can salt the turkey up to 24 hours in advance; keep it uncovered in the refrigerator on a rack set over a tray. The cranberry-orange butter can be made up to 3 days ahead and refrigerated in an airtight container; bring it to room temperature before using so it spreads easily. The glaze can also be made up to 3 days ahead; chill and gently rewarm on the stovetop, thinning with a splash of orange juice if needed. Leftover cooked turkey keeps well in the refrigerator for up to 4 days, tightly covered, and can be frozen for up to 2 months. Reheat gently in a covered dish with a splash of broth to keep it moist, or enjoy cold in sandwiches and salads. Store any extra glaze separately in a jar in the fridge for up to 1 week; it is excellent on chicken, pork, or roasted vegetables.

Nutrition (per serving)

Approximate values for 1 serving (about 6–8 oz cooked turkey with skin, plus glaze and butter): 520 calories; 31 g fat; 12 g saturated fat; 15 g carbohydrates; 11 g sugar; 55 g protein; 1 g fiber; approximately 900–1,000 mg sodium. Actual values will vary based on the exact size of your turkey, how much skin is eaten, and how much butter and glaze you use.