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Cranberry-Orange Roasted Turkey Recipe
Cranberry-Orange Roasted Turkey Recipe photo by Taste of Home

Cranberry-Orange Roasted Turkey Recipe

Read Reviews (3)
4.75 3
Publisher Photo
You'll have an elegant centerpiece to your meal with this tender, juicy turkey. “The cranberry makes it so good. It has such a wonderful aroma and flavor.” Kara de la Vega - Santa Rosa, California
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
MAKES:28 servings
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
MAKES: 28 servings

Ingredients

  • 3 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 turkey (14 pounds)
  • 1 medium orange
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3/4 cup reduced-sodium teriyaki sauce
  • 1/2 cup honey
  • 1/2 cup orange marmalade
  • 2 tablespoons reduced-sodium soy sauce
  • 4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage
  • 2 medium onions, cut into wedges

Nutritional Facts

4 ounces cooked turkey with 2 tablespoons sauce equals 257 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 308 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

Directions

  1. Preheat oven to 325°. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together.
  2. Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving.
  3. Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity.
  4. Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours or until a thermometer inserted in thigh reads 180°. (Cover loosely with foil if turkey browns too quickly.)
  5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey. Yield: 28 servings (3-1/2 cups sauce).
Originally published as Cranberry-Orange Roasted Turkey in Healthy Cooking October/November 2008, p38

Nutritional Facts

4 ounces cooked turkey with 2 tablespoons sauce equals 257 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 308 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Cranberry-Orange Roasted Turkey(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 29, 2013

This was very good. The turkey was infused with great herb flavor. The sauce was different but tasty, I thought. The sauce would be really good with ham and pork as well. May make the sauce again by itself for other meats. Will be making the turkey again since it is so simple to prepare.

MY REVIEW
Reviewed Dec. 2, 2010

I used this reciepe for my thanksgiving turkey and was told by all that the turkey "was the best ever!!" The turkey was juicy with lots of great but sublte flavor. That being said however, the cranberry orange sauce with the teriaki and soy sauce was awful but that might just be a taste preferance. But I would make less sauce next time.

MY REVIEW
Reviewed Nov. 28, 2008

I made this turkey for thanksgiving and it turned out to be the best turkey I have ever Eaten! MMMMM it was very good melt in your mouth juicy!!! This is a keeper recipe for life!!!!!!

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