| Level: | Intermediate |
| Total: | 3 hr 35 min |
| Prep: | 1 hr |
| Inactive: | 35 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- One 11-pound turkey, cut into 6 pieces
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Cranberry Orange Glaze, recipe follows
- 1 cup low-sodium chicken broth
- Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
- Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
- 1/2 cup frozen cranberry juice cocktail concentrate, thawed
- 1/2 cup frozen orange juice concentrate, thawed
- 1/4 cup orange marmalade
- 1 1/4 teaspoons chopped fresh rosemary
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
- Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
- Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
- Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
- Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
- Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
- In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 992 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 130 g |
| Cholesterol | 430 mg |
| Sodium | 1242 mg |
Reviews
I’ve been doing this recipe for 5 yrs now!! Everyone loves it!!!
The turkey was a hit! My husband declared the official turkey for Thanksgiving. The only change I made was I had to use cranberry apple concentrate. That was all I could find at the store.
This was very easy to make and we all loved the flavors
I used two large turkey breast tenderloins for myself & my husband, instead of the whole bird. We loved the zesty cranberry-orange sauce, it gave the turkey lots of flavor & kept it moist in the oven. It was a nice alternative to the turkey recipes I have used in the past.
I make a turkey for 10-20 folks every year for Thanksgiving – this recipe is pure genius! I decided to brine the turkey for about 12 hours and then let it rest for about 12 hours using a cider brine. It was so much less cumbersome than working with a whole turkey, more oven space, ease of cooking, cleaning – the works! I’m making another one today just to have around – extra turkey also froze really well. I made the whole meal – it was a major hit!
Loved cooking the turkey pieces versus whole bird. It cooked much faster. Great glaze.
Great recipe. In fact, I cooked every item on that show, and turned out excellent. The only problem is that I could not find cranberry concentrate ANYWHERE! So, had to substitue cranberry juice concentrate–non frozen. As a result, my glaze would not thicken. I must have simmered that thing for 30 minutes. So, that was definitely a fail.
Otherwise, the turkey came out great, especially without any brining or marinading. Will also be cooking turkey parts from now on.
By far the best turkey I have ever tasted. First time cooking a turkey, my sister was the one always cooking the bird. Biutifully browed and glazed, gravy just amazing! Have been requested to do it again for Christmas! This recipe has been named the official recipe for Thanksgiving for the years to come. Whole turkey gone! Gone! So, so good!
Just did this recipe for Thanksgiving. Absolutely delicious!!! I followed the instructions to a tee. The gravy was out of this world!
I saw this episode for cut up turkey and will use it to finish off my fresh, cooked whole bird, (removed @160. I need oven space for more baking, so the turkey is now out of the oven resting. Modified the glaze using frozen Old Orchard Cranberry Pomegranate and fresh thyme from my plant, instead of rosemary. Delicious!
Thursday I will heat the glaze, cut turkey legs, wings, and breast halves, then return to oven or grill outdoors.
I trust tender, tender turkey! Oh, I used Ann Burell’s Apple Cider Brine overnight, not 2-3 days. Didn’t have enough room for extra water, so it’s full strengh cider.
Will comment Friday. Cheers
Thursday I will heat the glaze, cut turkey legs, wings, and breast halves, then return to oven or grill outdoors.
I trust tender, tender turkey! Oh, I used Ann Burell’s Apple Cider Brine overnight, not 2-3 days. Didn’t have enough room for extra water, so it’s full strengh cider.
Will comment Friday. Cheers