Roast Turkey with Cranberry Orange Glaze



3/4 c orange marmalade

3/4 c frozen cranberry juice concentrate, thawed

3 tbsp maple syrup

1-1/2 tbsp balsamic vinegar

1/2 tsp salt

1 (14 lb) WHOLE TURKEY, thawed if frozen

As needed nonstick cooking spray or vegetable oil


Preheat oven to 325 degrees F.

Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about one cup.

Meanwhile, remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and pat turkey dry with clean paper towels. Turn wings back to hold neck skin against back of turkey.

Place turkey, breast-side up, on a V-shaped roasting rack in a shallow (2-inch deep) roasting pan. Brush turkey lightly with vegetable oil or cooking spray.

Roast turkey in preheated oven for 2 hours. Cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

Continue roasting turkey for another 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to top of turkey. Cook another 45 minutes, or until meat thermometer reaches 165-170 degrees F in the breast and 170-175 degrees F when inserted into the deepest part of the thigh.

Brush with remaining glaze. Let turkey stand 15 minutes before carving.