Juicy Turkey with Cranberry Sauce
Serves 8-10
3 HRS
Ingredients
13-15 lb. pre-brined turkey
5 tablespoons softened butter
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
Salt and ground black pepper to taste
12 oz. fresh or frozen cranberries
½ cup granulated sugar
½ cup water
¼ teaspoon salt
Zest of 1 lemon or orange
Directions
1
Pre-heat the oven to 350 degrees.
2
Remove anything from the cavity of the turkey (butchers often place the neck and gizzards in there) and pat the bird dry with a paper towel.
3
Place on a rack inside a large roasting pan.
4
Mix together the butter and fresh herbs and rub the turkey with the mixture.
5
Season with salt and pepper and place in the oven. Turkeys cook at about 13 minutes per pound, unstuffed, but use a thermometer to double check. It needs to reach an internal temperature of 165 degrees F to be safe.
6
To make the cranberry sauce, add the cranberries, sugar, water, salt and zest to a pot. Simmer on medium, stirring often, for 10 to 15 minutes or until the fruit is soft. Allow to cool.
NOTE: If you buy a frozen turkey, place it in a roasting pan and allow to defrost in the refrigerator. A 15 lb. turkey will take 3 to 4 days to defrost.
wine pairing
winepairing
morerecipes
