Cranberry Orange Glazed Turkey (That Saved My Thanksgiving)
So last Thanksgiving I completely panicked and made this cranberry orange glazed turkey instead of the boring butter-basted turkey I always do. And honestly? Best decision ever. My mother-in-law, who criticizes literally everything I cook, asked for seconds. SECONDS.
I’m still not over it.
This holiday turkey recipe with glaze is basically what happens when you take a regular roasted turkey and make it actually exciting. Sweet, tangy, citrusy, with that gorgeous shiny glaze that makes it look like you hired a professional chef. But you didn’t. You just followed this recipe.
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Why This Best Glazed Turkey Recipe Actually Works
Here’s the thing—regular turkey is… fine. It’s traditional. It’s what everyone expects. But it’s also kind of bland if we’re being honest? This cranberry orange glazed turkey has actual FLAVOR. The cranberries give it this tart sweetness, the orange adds brightness, and together they make this glaze that caramelizes on the skin and makes your whole house smell amazing.
My neighbor knocked on my door while this was roasting and asked if I was cooking professionally now. I wasn’t. I was just wearing my good apron and praying I didn’t mess it up.
The Messy Story Behind This Easy Cranberry Orange Turkey
I think I originally found a version of this recipe in a magazine? Or maybe it was on Food Network? Honestly can’t remember because I’ve changed it so much over the years that it’s basically mine now.
The first time I made this thanksgiving turkey with glaze, I burned the glaze. Like, badly. I was trying to be fancy and reduce it too much and it turned into this sticky tar situation that I had to scrape off the turkey with a spatula. We ordered pizza that year.
Second attempt was better but I used the whole cranberry sauce instead of jellied cranberry sauce and it was too chunky. Not terrible, just weird texture-wise.
Third time I finally got the glaze right but I forgot to tent the turkey with foil and the skin burned. Still tasted good though. My family ate it anyway because they’re nice like that.
Fourth year? Perfect. And that’s the recipe I’m sharing with you today.
Ingredients for This Homemade Turkey Glaze Recipe
Okay here’s what you need. Nothing crazy, mostly stuff you probably have during the holidays anyway.
For the turkey:
- 1 whole turkey (12-14 lbs—bigger works too but adjust cooking time)
- 4 tablespoons butter, softened
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh if you’re fancy)
- 1 cup chicken broth (for the pan)
- 1 lemon, halved (trust me on this)
For the cranberry orange glaze:
- 1 cup cranberry sauce (the jellied kind from a can works PERFECTLY)
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup orange marmalade (Smucker’s is my go-to)
- 2 tablespoons orange zest
- 2 tablespoons honey
- 1 tablespoon butter
- 1/4 teaspoon salt
- Pinch of cinnamon (optional but I always add it)
Shopping tip: Make sure you get jellied cranberry sauce, not whole berry. The whole berry kind doesn’t melt down as smoothly. I learned this the hard way. Also, fresh orange juice makes a HUGE difference compared to the bottled stuff. Worth the extra 2 minutes of squeezing.
How to Make This Sweet Cranberry Turkey
Step 1: Prep Your Turkey
Take your turkey out of the fridge about an hour before cooking so it can come to room temp. This helps it cook more evenly. Remove the giblets and neck from the cavity (sometimes they’re in there, sometimes not—always check though).
Pat the turkey completely dry with paper towels. Like, really dry. This is important for crispy skin. I use like half a roll of paper towels for this.
Step 2: Season and Prep for Roasting
Preheat your oven to 325°F. Lower temp than you’d think, but this prevents burning the glaze later.
Mix your softened butter with the salt, pepper, and thyme. Rub this ALL OVER the turkey—outside and inside the cavity. Get under the skin if you can (gently loosen it with your fingers over the breast meat) and spread some butter there too.
Stuff the lemon halves into the cavity. They add moisture and subtle flavor.
Place the turkey breast-side up on a roasting rack in a big roasting pan. Pour the chicken broth into the bottom of the pan. This keeps things moist and makes amazing drippings for gravy later.
Step 3: Start Roasting
Roast your turkey for about 2.5-3 hours. The general rule is 15 minutes per pound, so a 12-pound turkey takes about 3 hours. But honestly? Use a meat thermometer. That’s the only way to know for sure.
Baste the turkey with the pan juices every 45 minutes or so. I set a timer because I WILL forget otherwise and then wonder why my turkey is dry.
Step 4: Make That Amazing Glaze
About an hour before your turkey is done, make the glaze. In a small saucepan, combine the cranberry sauce, orange juice, orange marmalade, orange zest, and honey.
Bring it to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the butter and salt. The glaze will look glossy and gorgeous. Resist the urge to eat it with a spoon (I failed at this).
Step 5: Glaze Your Turkey
When your turkey reaches an internal temp of about 150°F in the thickest part of the thigh, remove it from the oven. Brush about half the glaze all over the turkey—top, sides, everywhere you can reach.
Return it to the oven and roast until the internal temp hits 165°F, about 30-45 minutes more. Brush with more glaze every 15 minutes. This is when it gets that beautiful caramelized look.
If the skin starts getting too dark, tent it loosely with foil. No shame in that.
Step 6: Rest and Serve
Once your turkey hits 165°F, remove it from the oven. Tent it with foil and let it rest for at least 30 minutes. I know it’s hard to wait but this lets the juices redistribute and makes it way more moist.
Heat up the remaining glaze and serve it on the side. People will want extra. Trust me.
Tips for the Best Holiday Dinner Turkey Ideas
Buy a meat thermometer. Seriously. It’s like $15 and will save you from dry turkey forever. The turkey is done at 165°F in the thickest part of the thigh.
Don’t stuff your turkey. I know, controversial. But stuffing inside the turkey makes it cook unevenly and takes WAY longer. Make dressing separately. It’s better anyway.
Save those drippings. The stuff in the bottom of the roasting pan makes amazing gravy. Don’t waste it.
Make the glaze ahead. You can make the cranberry orange glaze up to 3 days ahead and store it in the fridge. Just reheat it before brushing it on.
Turkey size matters. If you’re cooking a bigger turkey (like 18+ pounds), it’ll take longer and you might need to tent it with foil earlier to prevent the glaze from burning.
What to Serve with This Festive Glazed Turkey
All the usual Thanksgiving sides work great:
- Mashed potatoes (obviously)
- Stuffing/dressing
- Green bean casserole
- Roasted Brussels sprouts
- Sweet potato casserole
- Cranberry sauce (in addition to the glaze—yes, both)
The glaze is sweet and tangy so it pairs really well with savory sides. My family always makes way too much food and we have leftovers for days. Not complaining.
Can You Make This Orange Glazed Turkey Breast Instead?
Yes! If you’re feeding a smaller crowd, you can totally use just a turkey breast. Cooking time will be about 1.5-2 hours for a 4-5 pound breast. Start glazing at the 1-hour mark and brush every 15 minutes until it hits 165°F.
I’ve done this for just our immediate family and it’s way less stressful than cooking a whole bird.
Why This Turkey Glaze From Scratch Changes Everything
This cranberry orange glazed turkey turns a traditional boring turkey into something people actually get excited about. The glaze adds incredible flavor, makes the turkey look impressive, and honestly isn’t that much more work than regular turkey.
My family now requests this specific turkey every single year. My brother-in-law even admitted it was better than his mom’s turkey (and she’s been making turkey for 40 years). That’s when I knew I’d nailed it.
If you try this recipe, let me know how it goes! And if you have any tricks for making the glaze even better, drop them in the comments because I’m always tweaking things. 🙂
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