Cranberry Orange Glazed Turkey is a beautiful Thanksgiving centerpiece featuring tender roasted turkey, crispy golden skin, and a sweet-tangy glaze made with cranberry juice concentrate, orange juice concentrate, orange marmalade, and fresh rosemary. The combination of citrus, berries, and herbs creates a festive flavor that complements the natural richness of the turkey without overpowering it.
This recipe is especially convenient because the turkey is roasted in pieces rather than as one whole bird. Cutting an 11-pound turkey into six pieces allows the different portions to brown beautifully and helps reduce the cooking time compared with roasting a whole turkey. Each piece gets coated with a glossy cranberry-orange glaze, creating a delicious balance of sweet, savory, and tangy flavors.
The glaze is the highlight of this recipe. Orange marmalade adds a bright citrus flavor, cranberry concentrate brings a tart seasonal note, and fresh rosemary contributes an earthy, aromatic touch. A little butter gives the finished glaze a smooth, rich texture, while the final brushing adds an attractive shine to the roasted turkey.
Serve this Cranberry Orange Glazed Turkey with homemade gravy made from the flavorful pan drippings. Garnish the platter with fresh herbs, orange wedges, and whole cranberries for a festive presentation that looks right at home on a Thanksgiving or holiday dinner table.
Why You’ll Love This Cranberry Orange Glazed Turkey
A festive holiday centerpiece: The cranberry-orange glaze gives the turkey a beautiful glossy finish, while the fresh garnishes make the platter look colorful and inviting.
Sweet and tangy flavor: Cranberry juice concentrate, orange juice concentrate, and orange marmalade combine to create a glaze that balances the savory turkey with bright seasonal flavors.
Golden, crispy skin: Roasting the turkey at 400°F helps the skin become beautifully browned. Brushing on the glaze during the final stage adds flavor and shine.
A practical roasting method: Roasting the turkey in six pieces allows the individual portions to brown well and makes it easier to check their doneness.
Flavorful homemade gravy: The pan juices and browned bits provide a savory foundation for a simple gravy finished with a little extra cranberry-orange glaze.
Perfect for special occasions: This recipe is ideal for Thanksgiving, Christmas, or another gathering where you want to serve a memorable roasted turkey.
A beautiful presentation: Fresh rosemary or other herbs, orange wedges, and whole cranberries add natural color and make the finished platter look especially festive.
Recipe Overview
- Recipe name: Cranberry Orange Glazed Turkey
- Recipe creator: Giada De Laurentiis
- Prep time: 60 minutes
- Cook time: 120 minutes, as listed in the original recipe
- Servings: 6
- Oven temperature: 400°F
- Main ingredient: One 11-pound turkey cut into six pieces
- Glaze flavor: Cranberry, orange, and fresh rosemary
- Serving suggestion: Pan-juice gravy, fresh herbs, orange wedges, and whole cranberries
The listed preparation and cooking times are the source recipe’s estimates. Actual timing can vary depending on the size and arrangement of the turkey pieces and how quickly the glaze reduces.
Ingredients for Cranberry Orange Glazed Turkey
The recipe uses straightforward ingredients to create a flavorful roasted turkey with a glossy seasonal glaze. Prepare the turkey, glaze ingredients, broth, and garnishes before beginning so the cooking process runs smoothly.
For the Turkey
- 1 1/2 teaspoons kosher salt: Seasons the turkey and enhances its natural flavor.
- One 11-pound turkey, cut into 6 pieces: The main ingredient. Ask a butcher to cut the turkey into six pieces if you prefer not to do the butchering yourself.
- 2 tablespoons extra-virgin olive oil: Helps coat the turkey and encourages the skin to brown during roasting.
- 3/4 teaspoon freshly ground black pepper: Adds a mild peppery flavor to balance the sweetness of the glaze.
- Cranberry-Orange Glaze: Used to coat the turkey during roasting and again before serving.
- 1 cup low-sodium chicken broth: Poured onto the baking sheet to help prevent the drippings from burning.
- Assorted fresh herb sprigs, for garnish: Add a fresh, aromatic finish to the serving platter.
- Orange wedges, for garnish: Reinforce the citrus flavor and brighten the presentation.
- Whole cranberries, for garnish: Add festive color and a visual connection to the cranberry glaze.
For the Cranberry Orange Glaze
- 1/2 cup frozen orange juice concentrate, thawed: Provides concentrated citrus flavor.
- 1/2 cup frozen cranberry juice cocktail concentrate, thawed: Adds a tart, fruity cranberry flavor.
- 1/4 cup orange marmalade: Contributes orange flavor and helps create a glossy glaze.
- 1 1/4 teaspoons chopped fresh rosemary: Adds a fragrant herbal note.
- 1 tablespoon butter: Gives the finished glaze a smoother, richer texture.
- 1/4 teaspoon kosher salt: Balances the sweet and tangy ingredients.
- 1/8 teaspoon freshly ground black pepper: Adds subtle savory depth.
Equipment You’ll Need
Having the right equipment ready makes it easier to roast the turkey evenly and prepare the gravy.
- Large baking sheet: Holds the six turkey pieces during roasting. Choose one with enough room to arrange the pieces in a single layer.
- Paper towels: Help dry the turkey before adding the oil and seasonings.
- Small saucepan: Used to cook and thicken the cranberry-orange glaze.
- Medium heavy saucepan: Used to heat the pan juices and prepare the gravy.
- Whisk: Helps combine the glaze ingredients and blend the glaze into the pan juices.
- Large measuring cup: Collects the pan juices so the fat can be removed easily.
- Instant-read thermometer: Checks the internal temperature of the turkey.
- Tongs or sturdy utensils: Help handle the turkey pieces safely.
- Serving platter: Provides room to arrange the sliced turkey and decorative garnishes.
How to Make Cranberry Orange Glazed Turkey
Follow these steps to prepare the glaze, roast the turkey, make the gravy, and arrange the finished dish for serving.
Step 1: Preheat the Oven
Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F.
Placing the rack in the lower third gives the turkey enough room to roast while keeping it away from the upper heating area. Allow the oven to reach the correct temperature before putting the turkey inside.
Prepare a large baking sheet that can accommodate all six turkey pieces. The pieces should be arranged skin-side up with enough space for heat to circulate around them.
Step 2: Prepare the Turkey
Rinse the turkey pieces and pat them very dry with paper towels. Drying the skin thoroughly helps it brown during roasting.
Brush the turkey all over with the extra-virgin olive oil. Sprinkle the pieces evenly with the kosher salt and freshly ground black pepper.
Arrange the turkey pieces skin-side up on the baking sheet. Position the thick ends of the breast and thigh pieces at the corners, with the drumsticks in the center, following the original recipe’s arrangement.
Keeping the pieces in a single layer helps them roast evenly. Avoid stacking or overlapping them, since covered areas may not brown as well as exposed skin.
Step 3: Roast the Turkey
Place the baking sheet in the preheated oven and roast the turkey for 1 hour and 10 minutes.
During this first stage, the skin begins to turn golden brown, and the turkey starts developing the roasted flavor that forms the foundation of the dish.
Avoid opening the oven unnecessarily during this stage. When the initial roasting time is complete, carefully remove the baking sheet and prepare to add the glaze.
Step 4: Prepare the Cranberry Orange Glaze
While the turkey roasts, make the glaze in a small saucepan.
Combine the thawed orange juice concentrate, thawed cranberry juice cocktail concentrate, orange marmalade, and chopped fresh rosemary in the saucepan.
Bring the mixture to a boil over medium-high heat. Allow it to boil until it thickens enough to coat a spoon, whisking frequently. This should take approximately 15 minutes.
Watch the mixture as it reduces. Frequent whisking helps distribute the ingredients evenly and reduces the risk of scorching as the liquid thickens.
Once the glaze reaches the desired consistency, remove the saucepan from the heat. Whisk in the butter, then season with the kosher salt and freshly ground black pepper.
The finished glaze should be thick enough to cling to the turkey rather than immediately running off the skin. Set it aside until the turkey is ready for glazing.
Step 5: Brush the Turkey With Glaze
After the initial roasting period, carefully remove the turkey from the oven.
Brush the cranberry-orange glaze over the turkey pieces, covering the exposed skin as evenly as possible.
Pour the 1 cup of low-sodium chicken broth onto the baking sheet. The broth helps prevent the pan drippings from burning during the remaining roasting time.
Return the baking sheet to the oven and roast the turkey for another 20 minutes.
If the skin begins browning too quickly, cover the turkey loosely with aluminum foil. The foil helps protect the surface while the turkey continues cooking.
Step 6: Check the Internal Temperature
Use an instant-read thermometer to check the thickest part of the thigh. The original recipe specifies a temperature of 165°F to 170°F. Avoid allowing the thermometer to touch the bone, since this can affect the reading.
Check the thickest areas carefully rather than judging doneness by color alone. The turkey should be properly cooked before it is removed from the oven.
Because the turkey is cut into separate pieces, the pieces may not all cook at exactly the same rate. Check them individually and account for any differences in thickness.
Step 7: Rest and Glaze the Turkey Again
Transfer the cooked turkey pieces to a serving platter.
Brush the turkey generously with additional cranberry-orange glaze. Reserve some glaze for this final application rather than using all of it during roasting.
Allow the turkey to rest for 25 to 30 minutes before slicing. Resting gives the juices time to redistribute and makes the meat easier to carve.
The additional glaze adds a fresh layer of sweet-tangy flavor and gives the skin a glossy finish. It also helps the sliced turkey look moist and appealing on the serving platter.
Step 8: Collect the Pan Juices
While the turkey rests, prepare the gravy.
Carefully scrape the pan juices and browned bits from the baking sheet into a large measuring cup. These browned bits contain roasted flavors that add depth to the gravy.
Allow the fat to rise to the surface, then spoon off and discard the excess fat.
Removing the excess fat helps keep the gravy from becoming greasy while preserving the flavorful juices underneath.
Step 9: Make the Cranberry-Orange Gravy
Pour the defatted pan juices into a heavy, medium saucepan. Heat them over medium-high heat.
Whisk in 2 to 3 tablespoonfuls of the cranberry-orange glaze, or add more if desired. Bring the mixture to a simmer so the flavors can blend.
Taste the gravy and adjust the amount of glaze according to your preference. Adding a little more creates a stronger cranberry-orange flavor, while using less keeps the roasted turkey juices at the forefront.
Once the gravy is hot and the flavors have blended, remove it from the heat and prepare it for serving.
Step 10: Slice, Garnish, and Serve
Slice the rested turkey and arrange the pieces on the serving platter.
Garnish with assorted fresh herb sprigs, orange wedges, and whole cranberries. Arrange the garnishes around the turkey so the golden skin and glossy glaze remain visible.
Serve the turkey with the warm pan-juice gravy.
For the best presentation, brush the turkey with its reserved glaze just before it reaches the table. The glossy coating, fresh orange wedges, and cranberries make this dish an attractive centerpiece for a Thanksgiving or holiday meal.
Tips for the Best Cranberry Orange Glazed Turkey
Dry the Turkey Thoroughly
Patting the turkey pieces dry before applying the olive oil helps the skin brown more effectively. Excess moisture on the surface can interfere with browning, so take a little extra time with the paper towels.
Arrange the Pieces Carefully
Place the turkey pieces skin-side up and avoid crowding them. Follow the original recipe’s arrangement, placing the thick ends of the breast and thigh pieces at the corners and the drumsticks in the center.
Whisk the Glaze Frequently
The cranberry-orange glaze needs time to reduce and thicken. Whisk it frequently as it boils, especially toward the end of cooking, when the mixture becomes more concentrated.
The correct consistency is thick enough to coat a spoon. A glaze that is too thin may run off the turkey instead of creating an even coating.
Add the Butter After Cooking the Glaze
Remove the glaze from the heat before whisking in the butter. This step gives the finished glaze a smooth, rich texture.
Watch the Skin During the Final Roasting Stage
The glaze contains sweet ingredients that can brown quickly. If the turkey skin is becoming too dark before the meat reaches the required temperature, loosely cover it with foil and continue cooking.
Use a Thermometer
A thermometer is the most dependable way to check the turkey’s internal temperature. Check the thickest part of the thigh without touching the bone, and inspect the pieces individually.
Reserve Glaze for Serving
Do not use all the glaze during roasting. Brushing additional glaze over the turkey after cooking gives the skin a fresh shine and reinforces the cranberry-orange flavor.
The original recipe also uses a little glaze in the gravy, so keep enough aside for both purposes.
Remove Excess Fat From the Pan Juices
Spoon the fat off the collected pan juices before making the gravy. This helps produce a more balanced sauce with concentrated roasted flavor rather than an oily finish.
Let the Turkey Rest
Allowing the turkey to rest for 25 to 30 minutes before slicing gives the juices time to redistribute. It also makes the meat easier to handle and carve.
How to Serve Cranberry Orange Glazed Turkey
This turkey works especially well as the centerpiece of a Thanksgiving dinner or festive holiday meal. Its sweet-tangy glaze pairs naturally with savory sides, while the orange and cranberry garnishes create a seasonal presentation.
Here are some serving ideas:
Roasted vegetables: Serve with roasted carrots, Brussels sprouts, green beans, or other seasonal vegetables for a colorful plate.
Mashed potatoes: Creamy mashed potatoes provide a comforting contrast to the crisp turkey skin and fruity glaze.
Sweet potato casserole: A sweet potato side complements the fall flavors of cranberry, orange, and rosemary.
Stuffing or dressing: A savory bread-based side adds texture and traditional holiday flavor.
Creamed corn: A creamy corn dish balances the tangy glaze and works well as part of a generous holiday spread.
Dinner rolls: Serve warm rolls for enjoying the flavorful gravy.
Fresh salad: A crisp green salad can add freshness and balance to a rich holiday meal.
Keep the gravy in a separate serving vessel so guests can add as much as they like. For an attractive presentation, place the turkey in the center of a large platter and distribute the orange wedges, whole cranberries, and fresh herb sprigs around the edges.
Frequently Asked Questions
Can I use a whole turkey instead of a turkey cut into six pieces?
The original recipe calls for an 11-pound turkey cut into six pieces. This method allows the pieces to brown individually and helps reduce cooking time compared with roasting a whole bird. If you choose to roast a whole turkey, the timing and cooking method will need to be adjusted; the instructions provided here are written for turkey pieces.
Why is the turkey roasted in pieces?
Roasting the turkey in pieces helps the individual portions become golden brown and reduces the time needed compared with cooking the bird whole. It also makes it easier to arrange the turkey on a baking sheet and check the temperature of each piece.
If you do not want to cut up the turkey yourself, you can ask a butcher to prepare it in six pieces.
Can I make the cranberry-orange glaze ahead of time?
The original recipe does not specify a make-ahead schedule for the glaze. If you prepare it in advance, refrigerate it promptly in a covered container and handle it safely. Reheat it gently before using if it has become too firm to brush easily.
How do I know when the glaze is ready?
The glaze is ready when it has thickened enough to coat a spoon. The original instructions estimate about 15 minutes of boiling over medium-high heat, with frequent whisking.
The exact time may vary depending on the saucepan and how quickly the mixture reduces, so use the consistency as your guide.
Why is chicken broth added to the baking sheet?
The recipe calls for pouring one cup of low-sodium chicken broth onto the baking sheet after the first roasting stage. This helps prevent the drippings from burning while the turkey finishes cooking and contributes liquid for the pan-juice gravy.
What temperature should the turkey reach?
The original recipe specifies 165°F to 170°F in the thickest part of the thigh. Do not let the thermometer touch the bone when checking the temperature.
Check each piece as needed because different portions can cook at different rates.
Why should the turkey rest before slicing?
The recipe calls for a resting period of 25 to 30 minutes. Resting allows the juices to redistribute and makes the turkey easier to slice. It also gives you time to prepare the gravy from the pan juices.
Can I make the gravy without the cranberry-orange glaze?
The recipe specifically recommends whisking two to three tablespoonfuls of glaze into the pan juices, with more added if desired. This gives the gravy a subtle fruity flavor that ties it to the glazed turkey.
For the intended flavor, follow the original method and add the glaze gradually.
What garnishes work best?
The original recipe recommends assorted fresh herb sprigs, orange wedges, and whole cranberries. These garnishes reinforce the seasonal flavors and make the turkey platter look festive.
Is this recipe suitable for Thanksgiving?
Yes. The cranberry-orange glaze, rosemary, golden skin, and fresh seasonal garnishes make this turkey especially suitable for Thanksgiving and other holiday gatherings.
Cranberry Orange Glazed Turkey Recipe Card
Prep Time: 60 minutes
Cook Time: 120 minutes, as listed in the original recipe
Servings: 6
Oven Temperature: 400°F
Ingredients
For the turkey:
- 1 1/2 teaspoons kosher salt
- One 11-pound turkey, cut into 6 pieces
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- Cranberry-Orange Glaze
- 1 cup low-sodium chicken broth
- Assorted fresh herb sprigs, for garnish
- Orange wedges, for garnish
- Whole cranberries, for garnish
For the cranberry-orange glaze:
- 1/2 cup frozen orange juice concentrate, thawed
- 1/2 cup frozen cranberry juice cocktail 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 and preheat to 400°F.
- Rinse the turkey pieces and pat them very dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Arrange the pieces skin-side up on a baking sheet, placing the thick ends of the breasts and thighs at the corners and the drumsticks in the center. Roast for 1 hour and 10 minutes.
- Meanwhile, combine the orange juice concentrate, cranberry juice cocktail concentrate, orange marmalade, and rosemary in a small saucepan. Bring to a boil over medium-high heat and cook, whisking frequently, until thick enough to coat a spoon, about 15 minutes.
- Remove the glaze from the heat. Whisk in the butter, then season with salt and black pepper.
- Remove the turkey from the oven and brush with the glaze. Pour the chicken broth onto the baking sheet and roast for another 20 minutes, covering loosely with foil if the turkey browns too quickly.
- Check the thickest part of the thigh with an instant-read thermometer, avoiding the bone. The original recipe specifies 165°F to 170°F.
- Transfer the turkey to a platter, brush generously with more glaze, and let rest for 25 to 30 minutes.
- Scrape the pan juices and browned bits into a large measuring cup. Spoon off and discard the fat that rises to the surface.
- Heat the defatted pan juices in a heavy, medium saucepan over medium-high heat. Whisk in 2 to 3 tablespoonfuls of glaze, or more if desired, and bring to a simmer.
- Slice the turkey and arrange it on the platter. Garnish with fresh herb sprigs, orange wedges, and whole cranberries. Serve with the gravy.
Final Thoughts
Cranberry Orange Glazed Turkey brings a festive combination of savory roasted meat, bright citrus, tart cranberry, and fragrant rosemary to the holiday table. The glaze gives the turkey a beautiful finish, while the pan juices become a flavorful gravy that ties the whole dish together.
Roasting the turkey in pieces helps the skin turn golden and makes the cooking process more manageable. With a final brushing of glaze and a garnish of fresh herbs, orange wedges, and cranberries, this recipe makes an impressive centerpiece for Thanksgiving or another special gathering.
Serve it with your favorite holiday sides, pass the warm gravy around the table, and enjoy a turkey dinner filled with classic seasonal flavors.