Chipotle Cranberry-Glazed Turkey
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- Total: 2 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 440
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 57 g
- Cholesterol
- 194 mg
- Sodium
- 533 mg
- Total: 2 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 440
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 57 g
- Cholesterol
- 194 mg
- Sodium
- 533 mg
Ingredients
Directions
- For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
- Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using.
- To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
- One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.
