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Roast Turkey with Cranberry Orange Glaze

Serves 12


  • 3/4 cup orange marmalade
  • 3/4 cup frozen cranberry juice concentrate, thawed
  • 3 tbsp. maple syrup
  • 1 1/2 tbsp. balsamic vinegar*
  • 1/2 tsp. salt
  • 1, 14 lb. whole frozen turkey


  1. Preheat oven to 325ºF. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low and cook uncovered for 12-15 minutes, or until glaze is reduced to about 1 cup.
  2. Remove neck and giblets from body and neck cavities of turkey. Drain juices from turkey and pat dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
  3. Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours. Cover drumsticks and breast loosely with foil to prevent overcooking of breast.
  4. Continue roasting turkey for another 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to turkey and cook for another 45 minutes or until meat thermometer reaches 180 ºF when inserted into the deepest part of the thigh. 
  5. Brush with remaining glaze. Let turkey stand for 15 minutes before carving.

*Red or white wine vinegars can be used as a substitute