|Picture from numeals|
Recipe by cherylb
Cranberry Orange Glazed Roasted Turkey
“Wonderful glaze makes this Turkey rock!” numeals
¾ cup of orange marmalade
¾ cup frozen cranberry juice concentrate thawed out
3.5 tablespoons maple syrup
1¼ tablespoons balsamic vinegar
½ teaspoon salt
1 (14 pounds) turkey, thawed out
Non stick cooking spray
Preheat the oven to 325°F.
Mix together marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce heat to lowest setting.
Cook uncovered while stirring, quite often, 12 to 15 minutes or at least until the glaze has
cooked down to approximately one cup.
Take neck and giblets out of the body and neck cavities of turkey; throw away or refrigerate for
Drain juices from the turkey and pat it dry with paper towels.
Turn back the wings to hold the neck skin tight against back of turkey.
Put the turkey, breast side up, on a roasting rack in a shallow pan.
Brush the turkey slightly with olive oil or cooking spray.
Roast turkey for 2 hours.
Cover the breast area and the tops of the drumsticks loosely with foil which will keep it from
overcooking of breast.
Continue cooking the turkey for an additional 45 minutes.
Remove foil and brush the turkey generously with the glaze.
Return foil loosely to top of the turkey.
Cook for another 45 minutes or until meat thermometer hits 180°F when inserted into the
deepest part of the thigh.
Brush the turkey again with the leftover glaze.
Let the turkey stand for 15 minutes then carve and enjoy.
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