Cranberry Orange Glazed Turkey is my favorite way to add a bright, festive twist to the classic holiday centerpiece. Juicy, tender turkey gets roasted to perfection, then coated in a sweet, tangy glaze made with fresh cranberries, orange juice, and just the right balance of herbs and spice. It’s show-stopping, flavorful, and surprisingly easy to pull off.

Why You’ll Love This Recipe

I love this turkey because the glaze brings so much flavor and color to the table. The cranberries add a burst of tartness, the orange gives it a citrusy lift, and the glaze caramelizes beautifully over the crispy skin. It’s a fresh take on tradition without straying too far, and the leftovers make incredible sandwiches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole turkey (10–14 lbs), thawed and patted dry
Olive oil or melted butter
Salt and black pepper
Fresh rosemary and thyme
Garlic cloves, smashed
Orange wedges (for roasting inside the turkey)

For the cranberry orange glaze:

Fresh cranberries
Orange juice and zest
Honey or maple syrup
Brown sugar
Balsamic vinegar (optional, for depth)
Ground cinnamon
Salt

Directions

I preheat the oven to 325°F (165°C) and prepare the turkey by patting it dry and seasoning it generously with salt and pepper.
I stuff the cavity with orange wedges, garlic, and herbs, then brush the skin with oil or melted butter.
I place the turkey on a roasting rack in a large pan and roast according to the weight—about 15 minutes per pound.
While it roasts, I simmer the cranberries, orange juice, zest, honey, sugar, and spices in a saucepan until thickened and jammy (about 15–20 minutes).
During the last 30–45 minutes of roasting, I brush the glaze over the turkey every 10–15 minutes, letting it build a glossy, caramelized finish.
I check the internal temperature—it should reach 165°F (74°C) in the thickest part of the thigh.
I rest the turkey for 20–30 minutes before carving so the juices settle in.

Servings and timing

This recipe serves 10 to 12 people and takes about 4 hours total, including prep, roasting, and resting time. It’s perfect for Thanksgiving or any holiday gathering where I want the turkey to be the star.

Variations

I use orange marmalade in the glaze for extra citrus flavor.
I add a splash of bourbon or apple cider to the glaze for depth.
I rub the turkey with a spice mix (like paprika, garlic powder, and thyme) before roasting for a savory layer under the glaze.
I use the glaze on turkey breast or chicken when I want a smaller portion.
I blend the glaze smooth if I prefer a thinner, silky finish.

storage/reheating

I store leftover turkey in an airtight container in the fridge for up to 4 days. To reheat, I place slices in a baking dish, add a splash of broth, and cover with foil before warming in the oven. I also freeze leftover meat for up to 2 months—great for soups, sandwiches, or turkey pot pie.

FAQs

Can I use frozen cranberries for the glaze?

Yes, I use fresh or frozen cranberries with no change in the cooking process—they both work perfectly.

How often should I baste the turkey?

I baste with pan juices every 30–45 minutes, but once I start glazing, I switch to brushing with the cranberry orange glaze every 10–15 minutes in the final stretch.

What if I don’t have a roasting rack?

I layer thick slices of onion, carrot, and celery in the bottom of the pan to lift the turkey slightly and add extra flavor to the drippings.

Can I make the glaze ahead of time?

Absolutely. I make the glaze up to 3 days in advance and store it in the fridge. I warm it slightly before using to brush onto the turkey.

How do I keep the turkey moist?

I make sure not to overcook it, let it rest before slicing, and brush it with glaze and juices near the end to lock in moisture and flavor.

Conclusion

Cranberry Orange Glazed Turkey is a festive, flavorful twist on a holiday classic that always impresses. With its juicy meat, crispy skin, and tangy-sweet glaze, it brings color and brightness to the table in the most delicious way. It’s the kind of turkey I look forward to making—and even more to eating.

Amazing Cranberry Orange Glazed Turkey

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Amazing Cranberry Orange Glazed Turkey is a juicy, tender holiday centerpiece roasted to perfection and coated in a bright, sweet‑tart glaze made from fresh cranberries and citrus. It’s festive, flavorful, and impressive—perfect for Thanksgiving or special gatherings.

Author: Mayaa
Prep Time: 30 minutes
Cook Time: 3.5–4 hours
Total Time: 4 hours
Yield: 10–12 servings
Category: Main Course
Method: Roasting
Cuisine: American (Holiday)

Ingredients

1 whole turkey (10–14 lbs), thawed and patted dry
2–3 tbsp olive oil or melted butter
Salt and black pepper
4–5 sprigs fresh rosemary and thyme
4–6 garlic cloves, smashed
Orange wedges (for cavity)
3 cups fresh or frozen cranberries
1 cup freshly squeezed orange juice
1 tbsp orange zest
1/4 cup honey or maple syrup
1/4 cup brown sugar
1–2 tbsp balsamic vinegar (optional, for depth)
1/2 tsp ground cinnamon
Pinch of salt (for glaze)

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Instructions

Preheat the oven to 325°F (165°C). Pat the turkey dry and season generously with salt and black pepper.
Stuff the cavity with orange wedges, garlic, and fresh herbs. Brush the skin with olive oil or melted butter.
Place the turkey on a roasting rack in a large roasting pan. Roast according to weight (about 15 minutes per pound).
While the turkey roasts, combine cranberries, orange juice, orange zest, honey or maple syrup, brown sugar, balsamic vinegar (if using), ground cinnamon, and salt in a saucepan. Simmer for 15–20 minutes until the mixture thickens and becomes jammy.
During the last 30–45 minutes of roasting, brush the turkey with the cranberry orange glaze every 10–15 minutes to build up a glossy, caramelized coating.
Check the turkey’s internal temperature with a meat thermometer. The thickest part of the thigh should reach 165°F (74°C).
Remove the turkey from the oven and let it rest for 20–30 minutes before carving. Serve with additional glaze on the side.

Notes

Use orange marmalade in the glaze for extra citrus flavor and sweetness.
Add a splash of bourbon or apple cider to the cranberry orange glaze for more complexity.
Rub the turkey with a spice mix (e.g., paprika, garlic powder, and thyme) under the skin before roasting for added savory depth.
Use the glaze on turkey breast or chicken for a smaller version of this dish.
Blend the cranberry orange glaze smooth with an immersion blender for a silky finish.