Cranberry Balsamic Glazed Turkey
Cranberry Balsamic Glazed Turkey
This hearty turkey recipe uses a glaze of cranberries, orange and balsamic flavors to pair nicely with the rest of your Thanksgiving meal.
Ingredients
Directions
Make the glaze: In a saucepan, combine the cranberries, maple syrup, balsamic vinegar, cinnamon sticks, nutmeg and water and simmer, covered, stirring occasionally for 5-10 minutes or until the cranberries burst and the mixture is slightly thickened. Remove the lid and reduce the heat to low. Continue to simmer until the mixture has thickened and reduced by half. Transfer the sauce to a bowl and let it cool. Can be made 2 days in advance, covered and chilled.
Cook the Turkey: Preheat your oven to 425°F. Oil a large, rimmed baking sheet.
Place breast halves, legs and thighs skin side up on sheet. Drizzle with olive oil and season well with salt and pepper.
Roast until lightly browned, about 30 minutes. Brush with glaze; turn several times to coat. Roast, basting often, until a meat thermometer reads 160°F (in thickest part of breast), 30 to 40 minutes longer.
Remove from oven and baste with juices on baking sheet. Tent with foil. Let stand for 10 minutes before carving.
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Ingredients
Directions
Make the glaze: In a saucepan, combine the cranberries, maple syrup, balsamic vinegar, cinnamon sticks, nutmeg and water and simmer, covered, stirring occasionally for 5-10 minutes or until the cranberries burst and the mixture is slightly thickened. Remove the lid and reduce the heat to low. Continue to simmer until the mixture has thickened and reduced by half. Transfer the sauce to a bowl and let it cool. Can be made 2 days in advance, covered and chilled.
Cook the Turkey: Preheat your oven to 425°F. Oil a large, rimmed baking sheet.
Place breast halves, legs and thighs skin side up on sheet. Drizzle with olive oil and season well with salt and pepper.
Roast until lightly browned, about 30 minutes. Brush with glaze; turn several times to coat. Roast, basting often, until a meat thermometer reads 160°F (in thickest part of breast), 30 to 40 minutes longer.
Remove from oven and baste with juices on baking sheet. Tent with foil. Let stand for 10 minutes before carving.
