Ingredients
Scale
- 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.
Instructions
- 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.
- 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.
- 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.
- Place the turkey breast-side up on a rack inside a large roasting pan. Tuck the wing tips under the body to prevent burning.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
