Perfect Cranberry Orange Glazed Turkey Recipe for a Festive Feast

There’s something truly special about that first slice of turkey glazed with a tangy, sweet cranberry orange sauce — a moment that brings me right back to my childhood kitchen in Devon. The scent of cinnamon and citrus mingling with roasting turkey always made our cottage feel like a warm hug on a chilly Sunday afternoon. This Perfect Cranberry Orange Glazed Turkey is more than just a festive centerpiece; it’s a recipe steeped in memories, laughter, and the kind of comfort only home-cooked food can bring. Whether you’re gathering a crowd around a too-small table or sneaking an extra slice when no one’s looking, this dish will fill your kitchen with magic and your heart with joy.

Why You’ll Love This Perfect Cranberry Orange Glazed Turkey

Growing up, my mum always said food is for remembering — and this Perfect Cranberry Orange Glazed Turkey embodies that belief. The bright, zesty orange glaze balanced with the tartness of fresh cranberries creates a flavour combination that’s both festive and refreshing. What I love most about this recipe is how it brings a little sparkle to the classic roast turkey, making it feel special without being fussy.

From the moment you pull this bird from the oven, glossy and fragrant, you’ll notice the beautiful caramelised crust that forms thanks to that luscious glaze. It’s a recipe I’ve made countless times, often sneaking into the kitchen early to baste the turkey while the house was still quiet. Those quiet moments, watching the glaze bubble and thicken, remind me why cooking is truly an act of love.

Whether it’s a holiday feast or a Sunday roast shared with too many people squeezed around a small table, this turkey carries with it a sense of togetherness and celebration. It’s approachable for cooks of all levels but impressive enough to earn a few extra ‘oohs’ and ‘aahs’ from your guests.

Ingredients You’ll Need for This Perfect Cranberry Orange Glazed Turkey

• 1 whole turkey (10-12 pounds), thawed if frozen
• 2 cups fresh cranberries
• 1 cup freshly squeezed orange juice (about 3-4 oranges)
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 4 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary (optional, for stuffing the cavity)
• 2 sprigs fresh thyme (optional, for stuffing the cavity)
• 1 large onion, quartered
• 3 garlic cloves, smashed

Substitutions: If fresh cranberries aren’t available, frozen works perfectly — just thaw and drain before use. You can swap honey for maple syrup or golden syrup for a different sweetness profile. If oranges aren’t in season, blood oranges or even a mix of orange and lemon juice can add a lovely twist.

Nutrition Facts

• Calories: Approximately 420 per serving (based on a 6-ounce portion)
• Protein: 45g
• Fat: 18g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 15g (from natural fruit sugars and honey)
• Sodium: 550mg

This recipe delivers a robust serving of protein with the turkey, while the cranberry orange glaze adds natural sweetness and a touch of fibre from the fruit. The fat content comes mainly from the butter and turkey skin, creating that rich mouthfeel we all crave on roast days. Learn more: Recreate Nostalgia with This Ultimate School Pizza Recipe

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Steps to Create Your Perfect Cranberry Orange Glazed Turkey

1. Preheat your oven to 325°F (160°C). Remove the turkey from its packaging, and pat it dry inside and out with paper towels — this helps the skin crisp nicely.
2. Season the turkey cavity with salt and pepper, then stuff with the onion quarters, garlic cloves, rosemary, and thyme if you’re using them. This adds subtle aromatics that infuse the meat as it roasts.
3. Rub the outside of the turkey with olive oil, then season generously with salt, pepper, cinnamon, and ginger. These spices add warmth and depth, a nod to the cinnamon-dusted apple crumbles from my mum’s kitchen.
4. Place the turkey breast-side up on a rack inside a large roasting pan. Tuck the wing tips under the body to prevent burning.
5. Roast the turkey for about 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C) at the thickest part of the breast. Basting is key here — every 30 minutes, brush the turkey with melted butter to keep it moist and help the skin brown beautifully.
6. While the turkey roasts, prepare the cranberry orange glaze: In a small saucepan over medium heat, combine the fresh cranberries, orange juice, brown sugar, and honey. Stir occasionally and cook until the cranberries burst and the mixture thickens to a syrupy consistency, about 15-20 minutes.
7. Once the turkey reaches the right temperature, remove it from the oven and brush it generously with the cranberry orange glaze. Return to the oven and roast for another 15-20 minutes, basting with the glaze every 5 minutes until the skin is sticky and caramelised.
8. Remove the turkey from the oven, tent loosely with foil, and let it rest for at least 20 minutes before carving. This resting time lets the juices redistribute, ensuring every slice is juicy and tender — a lesson I learned early on from my mum, who always reminded me that patience makes perfect.

Tips for Making the Best Perfect Cranberry Orange Glazed Turkey

From my years of stealing early morning moments in the kitchen to perfecting this recipe, here are some tips I’ve gathered along the way:

• Don’t rush the glaze: Let the cranberry mixture simmer slowly until it’s thick and syrupy. It’s worth the wait, and you can always make it ahead and reheat gently.
• Baste, baste, baste: Frequent basting with melted butter during roasting helps the skin crisp up and the meat stay moist — a trick my mum swore by and I still do.
• Use a thermometer: Cooking times can vary, so an instant-read thermometer is your best friend. Aim for 160°F in the breast and 170°F in the thigh.
• Rest before carving: Resist the urge to cut into the bird right away. Resting keeps the juices locked in and the meat tender.
• Fresh is best: Whenever possible, use fresh cranberries and freshly squeezed orange juice for the brightest flavour. Frozen cranberries are fine, but fresh really makes a difference.
• Make it your own: Feel free to add a splash of Grand Marnier or a pinch of cloves to the glaze for a festive twist.

Serving Suggestions and Pairings

In Devon, we always served our roast turkey with plenty of sides to gather around the table — and I’ve found some classic companions that bring this Perfect Cranberry Orange Glazed Turkey to life:

• Buttery roast potatoes: Crispy on the outside, fluffy on the inside — an absolute necessity.
• Honey-glazed carrots and parsnips: Their sweetness complements the tart glaze beautifully.
• Brussels sprouts sautéed with chestnuts: Adds texture and a hint of earthiness.
• Traditional sage and onion stuffing: A herby, comforting side that always feels like a warm embrace.
• Creamy mashed potatoes: For those who love a softer side, perfect for soaking up the glaze.
• Rich gravy: Made from the turkey drippings, it ties everything together in a silky finish.

And of course, a pot of strong English breakfast tea or a glass of crisp white wine pairs wonderfully to round out the meal, just like we enjoyed in our Devon cottage.

Storage and Reheating Tips

I’ve learned that leftovers of this Perfect Cranberry Orange Glazed Turkey are almost better than the original feast — if you store and reheat them right. Here’s how to keep that magic alive:

• Allow leftover turkey to cool completely before storing in an airtight container.
• Keep the cranberry orange glaze separate in a small jar or container to avoid soggy turkey.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• To reheat, gently warm slices of turkey in a covered dish with a splash of stock or water to keep moisture.
• Warm the glaze separately and drizzle over the turkey just before serving to revive that sticky, glossy finish.
• Avoid microwave reheating if possible, as it can dry out the meat; instead, use a low oven (about 300°F/150°C) covered with foil.

Frequently Asked Questions

What are the main ingredients for Perfect Cranberry Orange Glazed Turkey?

The main ingredients for Perfect Cranberry Orange Glazed Turkey include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Perfect Cranberry Orange Glazed Turkey?

The total time to make Perfect Cranberry Orange Glazed Turkey includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Perfect Cranberry Orange Glazed Turkey ahead of time?

Yes, Perfect Cranberry Orange Glazed Turkey can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Perfect Cranberry Orange Glazed Turkey?

Perfect Cranberry Orange Glazed Turkey pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Perfect Cranberry Orange Glazed Turkey suitable for special diets?

Depending on the ingredients used, Perfect Cranberry Orange Glazed Turkey may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Perfect Cranberry Orange Glazed Turkey has always been a way to connect — to my roots in the Devon countryside, to the warm kitchen filled with my mum’s baking aromas, and to the people gathered around the table. It’s a recipe that invites you to slow down, enjoy the process, and celebrate the simple joy of shared meals.

“Food isn’t just for eating — it’s for remembering.”

That phrase has carried me through countless Sunday roasts and festive dinners. I hope this recipe brings a little of that magic into your home, too. As you carve into the golden, sticky skin and taste the bright burst of cranberry and orange, may you find the same comfort and happiness that filled my childhood kitchen.