Skip to Content
Menu

Glazed Roast Turkey with Cranberry Stuffing

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Aug 25, 2017
  • Save
  • Share
  • Jump to Recipe
The shiny, red-hued glaze will make this year's turkey even more special!

Glazed Roast Turkey with Cranberry Stuffing

  • Prep Time 45 min
  • Total 5 hr 55 min
  • Servings 18
  • Ingredients 14
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Stuffing

  • 1 cup butter or margarine
  • 3 medium celery stalks (with leaves), chopped (1 1/2 cups)
  • 3/4 cup finely chopped onion
  • 9 cups soft bread cubes (15 slices) or cornbread cubes
  • 1/2 cup dried cranberries or raisins
  • 2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Turkey

  • 1 whole turkey (12 lb), thawed if frozen
  • 2 tablespoons butter or margarine, melted

Cranberry-Apple Glaze

  • 1 can (8 oz) jellied cranberry sauce
  • 1/4 cup apple jelly
  • 1/4 cup light corn syrup

Instructions

  • Step 
    1
    Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
  • Step 
    2
    Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • Step 
    3
    Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
  • Step 
    4
    Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165°F when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
  • Step 
    5
    In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
  • Step 
    6
    Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.

Nutrition

550 Calories
32 g Total Fat
42 g Protein
25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
290
Total Fat
32 g
Saturated Fat
8 g
Cholesterol
125 mg
Sodium
580 mg
Potassium
400 mg
Total Carbohydrate
25 g
Dietary Fiber
1 g
Protein
42 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved