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Cranberry-Orange Glazed Turkey Recipe

Cranberry-Orange Glazed Turkey

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Average Rating:

Total Reviews: 12

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  • on December 27, 2012

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    This was very easy to make and we all loved the flavors

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  • on January 25, 2012

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    I used two large turkey breast tenderloins for myself & my husband, instead of the whole bird. We loved the zesty cranberry-orange sauce, it gave the turkey lots of flavor & kept it moist in the oven. It was a nice alternative to the turkey recipes I have used in the past.

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  • on December 07, 2011

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    I make a turkey for 10-20 folks every year for Thanksgiving - this recipe is pure genius! I decided to brine the turkey for about 12 hours and then let it rest for about 12 hours using a cider brine. It was so much less cumbersome than working with a whole turkey, more oven space, ease of cooking, cleaning - the works! I'm making another one today just to have around - extra turkey also froze really well. I made the whole meal - it was a major hit!

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  • on December 02, 2011

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    Loved cooking the turkey pieces versus whole bird. It cooked much faster. Great glaze.

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  • on November 29, 2011

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    Great recipe. In fact, I cooked every item on that show, and turned out excellent. The only problem is that I could not find cranberry concentrate ANYWHERE! So, had to substitue cranberry juice concentrate--non frozen. As a result, my glaze would not thicken. I must have simmered that thing for 30 minutes. So, that was definitely a fail.

    Otherwise, the turkey came out great, especially without any brining or marinading. Will also be cooking turkey parts from now on.

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  • on November 26, 2011

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    By far the best turkey I have ever tasted. First time cooking a turkey, my sister was the one always cooking the bird. Biutifully browed and glazed, gravy just amazing! Have been requested to do it again for Christmas! This recipe has been named the official recipe for Thanksgiving for the years to come. Whole turkey gone! Gone! So, so good!

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  • on November 24, 2011

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    Just did this recipe for Thanksgiving. Absolutely delicious!!! I followed the instructions to a tee. The gravy was out of this world!

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  • on November 22, 2011

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    I saw this episode for cut up turkey and will use it to finish off my fresh, cooked whole bird, (removed @160. I need oven space for more baking, so the turkey is now out of the oven resting. Modified the glaze using frozen Old Orchard Cranberry Pomegranate and fresh thyme from my plant, instead of rosemary. Delicious!
    Thursday I will heat the glaze, cut turkey legs, wings, and breast halves, then return to oven or grill outdoors.
    I trust tender, tender turkey! Oh, I used Ann Burell's Apple Cider Brine overnight, not 2-3 days. Didn't have enough room for extra water, so it's full strengh cider.
    Will comment Friday. Cheers

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  • on November 22, 2011

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    I'm a vegetarian, so I didn't taste it, however, my mother (THE cook of the family said it was the best turkey she had ever tasted. It browned beautifully in the oven and I was able to cook a 22lb turkey in under 2 hours. When it came out and I checked the temp, I noticed how juicy it was. I've been cooking cut up turkey for Thanksgiving for years. When the turkey is served, it has already been sliced, so why would I wait HOURS and HOURS for a turkey to cook, and ultimately dry out. I guarantee that cooking a cut up turkey is the best thing you can do if you are looking for a juicy turkey. As far as the glaze, I was worried that it would be too sweet. It wasn't. Everyone who ate it, thought it was perfect. Thanks Giada!

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  • on November 20, 2011

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    Made this last night for 30 people - was able to cook two birds at once! Amazing and delicious! AND SO OVEN SPACE FRIENDLY!! :

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