Roast Turkey with Cranberry Sauce Recipe
Ingredients
For the Roast Turkey:
- 12-14 lb whole turkey thawed
- 1/2 cup unsalted butter softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 2 cups chicken broth
- Fresh herbs optional, like rosemary, thyme, sage for stuffing
For the Cranberry Sauce:
- 12 oz fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon cinnamon optional
- Zest of 1 orange optional
Instructions
Preheat the oven:
- Preheat your oven to 325°F (160°C).
Prepare the turkey:
- Remove the turkey giblets and pat the turkey dry with paper towels.
Season the turkey:
- In a small bowl, mix the softened butter, salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage. Rub the mixture all over the turkey, including under the skin.
Stuff the turkey (optional):
- Stuff the cavity with fresh herbs if desired, for extra flavor.
Roast the turkey:
- Place the turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
- Roast the turkey, basting occasionally, for about 3 to 3 1/2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Cover with foil if it browns too much.
Make the cranberry sauce:
- In a saucepan, combine cranberries, sugar, water, cinnamon, and orange zest (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the cranberries burst and the sauce thickens. Set aside to cool.
Rest and serve:
- Let the turkey rest for 20-30 minutes before carving. Serve with the cranberry sauce.
Notes
This Roast Turkey with Cranberry Sauce is a holiday staple, combining tender turkey and sweet-tangy cranberry sauce to create a flavorful feast for your celebration!