Glazed Roast Turkey with Cranberry Stuffing
The shiny, red-hued glaze will make this year's turkey even more special!
Prep Time:
45 mins
Total Time:
5 hrs 55 mins
Servings:
18 servings (3 ounces turkey and 1/2 cup stuffing each)
Ingredients
Stuffing
-
1 cup butter or margarine
-
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
-
3/4 cup finely chopped onion
-
9 cups soft bread cubes (15 slices) or cornbread cubes
-
1/2 cup dried cranberries or raisins
-
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
-
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
-
1 1/2 teaspoons salt
-
1/2 teaspoon pepper
Turkey
-
1 whole turkey, thawed if frozen (12 pounds)
-
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze
-
1 can jellied cranberry sauce (8 ounces)
-
1/4 cup apple jelly
-
1/4 cup light corn syrup
Directions
1.
Heat oven to 325 degrees F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
2.
Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
4.
Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
5.
In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
6.
Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.
Nutrition information
Calories 550 (Calories from Fat 290 ); Total Fat 32 g (Saturated Fat 8 g); Cholesterol 125 mg; Sodium 580 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 42 g. Daily Values: Vitamin A 14 %; Vitamin C 2 %; Calcium 6 %; Iron 14 %. Exchanges: 1 Starch; 1/2 Fruit; 5 1/2 Medium-Fat Meat; 1/2 Fat.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Turkey with Cranberry Pecan Stuffing
Use this goof-proof turkey recipe to guide you to a perfectly delicious bird, stuffed with a flavorful fruit and nut stuffing.
See RecipeMore Great Recipe Ideas from Betty Crocker
