Cranberry Glazed Turkey

My Cranberry glazed turkey is absolutely delicious, I’ve just stated off with some butter. This is three quarters of a cup of softened butter and to this I’m going to add a couple of things. First of all, I’m going to add fine herbs, not thin, fine. And it’s spelled ‘fine’. All you want is one tablespoon of that. And in there is chives, chervil, parsley, there’s also tarragon, it is delicious. I’m also going to put in a teaspoon of crushed garlic, two tablespoons of orange marmalade and two tablespoons of onion flakes, this of course is a much more intense flavor of onion coming here and just cream this together, I’m going to take this butter and rub it between the skin and the meat but also on top.

When you’re working with your bird, the first thing you want to do is make sure you lift you r skin off of the meat and go ahead and just work your way down. Half the batter goes inside. There’s no way to get around it. You got to get your hands in here.

Inside the bird I’m going to put a little bit of orange rind rub. I’ve whipped a mixture of poultry seasoning which is sage, it’s rosemary and thyme plus the fine herbs, salt pepper and you want to season both the inside and the outside so the bird is fully flavored. Inside my bird, I’m going to put oranges and leeks. Wonderful onion flavor inside and then the citrus from the orange, delicious. Half go inside here, half go in the pan but I also want to put one orange inside. I make it decorative as it comes out, just like that.

And this is also going to add to the flavor if you’re making a gravy. This is going to really add to the flavor of your stock in the bottom of the pan. And this is a twelve pound turkey, so figuring 15 to 20 minutes per pound of cooking time. This bird will be done in about three hours. This is chicken broth, just a quart of that goes in here and this goes into the oven.

I’ve preheated the oven to 450 degrees but I’m going to turn it down to 325. The skin gets nice and crispy and then of course the lower temperature slowly cooks it. Now for my cranberry glazed into a sauce pan, I’m going to put a half a cup of orange juice and a half a cup of orange marmalade. Just look at all that gorgeous orange. Alright, an entire can of cranberry jelly goes in here and one tablespoon then of fine herbs goes in here. And as it heats up, I’m going to use my whisk because that’s really going to break it up and make it nice and smooth and that’s it. That’s all you do to make your wonderful cranberry glaze.

You put this on an hour before you’re going to take this out of the oven otherwise it will just burn. There we go. With a little bit of thyme, some rosemary, just delicate and beautiful and light. Now lift the bird out of this hot pan be very careful. Right in the center of your platter.