0.0 – 0 reviews • Cranberry
Total: |
2 hr 50 min |
Prep: |
20 min |
Inactive: |
30 min |
Cook: |
2 hr |
Yield: |
14 to 16 servings |
Ingredients
- 1 cup water
- 3/4 cup sugar
- 1 (12-ounce) bag fresh cranberries
- 4 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (12- to 14-pound) turkey, rinsed and trussed
Instructions
- For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
- Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using.
- To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
- One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.
Nutrition Facts
Serving Size |
1 of 16 servings |
Calories |
440 |
Total Fat |
17 g |
Saturated Fat |
5 g |
Carbohydrates |
12 g |
Dietary Fiber |
1 g |
Sugar |
10 g |
Protein |
57 g |
Cholesterol |
194 mg |
Sodium |
533 mg |
Serving Size |
1 of 16 servings |
Calories |
440 |
Total Fat |
17 g |
Saturated Fat |
5 g |
Carbohydrates |
12 g |
Dietary Fiber |
1 g |
Sugar |
10 g |
Protein |
57 g |
Cholesterol |
194 mg |
Sodium |
533 mg |