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Cranberry-Orange Roasted Turkey

 Cranberry-Orange Roasted Turkey
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
28 ServingsPrep: 30 min. Bake: 3 hours + standing


  • 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


  • 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.
  • 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.

2 of 2

Cranberry-Orange Roasted Turkey (continued)

Directions (continued)

  • 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.
  • 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 thickest part of thigh reads
  • 170°-175°. (Cover loosely with foil if turkey browns too
  • quickly.)
  • 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: 14
  • servings (3-1/2 cups sauce).
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer