Spatchcock Cranberry Orange Glazed Turkey Recipe

If you’re on the lookout for a stunning centerpiece that bursts with festive flavor and cooks faster than your usual roast, look no further than this Spatchcock Cranberry Orange Glazed Turkey Recipe. The magic lies in spatchcocking the bird to create a beautifully even roast, while the bright, tangy cranberry and orange glaze brings a perfect balance of sweetness and zest. Every bite delivers juicy, tender turkey with an irresistible glossy finish that’s guaranteed to wow your guests and make your holiday table shine.

Ingredients You’ll Need

The ingredients in this Spatchcock Cranberry Orange Glazed Turkey Recipe are refreshingly straightforward yet thoughtfully chosen to build layers of flavor. Each element plays its part—from the savory foundation of vegetables to the bright punches of citrus and berry, rounded out by warming spices and a touch of honey for that irresistible glaze.

• 1 12-pound turkey: Choose a fresh or fully thawed bird for the best roasting results when spatchcocking.
• 6 large carrots: Peeled and cut into large pieces, they create a natural roasting rack and add sweetness to the pan juices.
• 4 stalks celery: Cut in half, celery adds an aromatic base that complements the poultry perfectly.
• 1 large yellow onion: Quartered, it infuses deep savory notes into the roast.
• 3 garlic cloves: Left whole, they mellow through roasting, lending gentle warmth to the dish.
• 1/2 cup fresh orange juice: Freshly squeezed for brightness, it highlights the citrus in the glaze.
• 1/2 cup cranberry juice plus 2 teaspoons: Adds that signature festive tang and beautiful color.
• 4 tablespoons soy sauce: Brings depth and umami to the glaze and balances the sweetness.
• 1/4 teaspoon ground cinnamon: A hint of spice that enriches the glaze without overpowering.
• Small pinch freshly grated nutmeg: Adds warmth and complexity in every bite.
• 1/4 teaspoon ground black pepper: For subtle heat and seasoning.
• 3 tablespoons honey: Sweetens the glaze naturally and helps it caramelize beautifully.
• 2 teaspoons corn starch: Thickens the glaze and the gravy for perfect coating and pouring consistency.
• 1 cup chicken or turkey stock: Moisturizes the roasting pan and forms the base of a luscious gravy.
• 1 orange, sliced: Adds a lovely garnish and infuses aroma as it roasts atop the bird.

How to Make Spatchcock Cranberry Orange Glazed Turkey Recipe

Step 1: Prepare Your Turkey and Vegetables

Preheat your oven to 425°F/220°C and start by arranging the carrots, celery, onion, and garlic in a high-sided roasting pan. These veggies create a flavorful bed that lifts the turkey for even heat circulation and infuses the drippings with incredible depth.

Step 2: Spatchcock the Turkey

Remove the backbone from your turkey and lay it flat, bone side down, on the vegetable bed. This method not only shortens your cooking time dramatically but also ensures a uniformly crispy skin and beautifully juicy meat. Feel free to check a step-by-step guide if this is your first time spatchcocking—it’s easier than you think and totally worth it!

Step 3: Make the Cranberry Orange Glaze

In a saucepan, combine the orange juice, cranberry juice, soy sauce, cinnamon, nutmeg, black pepper, and honey. Warm over medium heat, stirring occasionally as the mixture simmers and naturally thickens. Mix the corn starch with 2 teaspoons of cranberry juice and whisk it into the glaze. Keep stirring until the glaze becomes luscious and coats the back of a spoon.

Step 4: Glaze and Roast the Turkey

Brush half of the glaze generously over the turkey skin, making sure every inch gleams with that beautiful sticky coating. Arrange orange slices atop the bird for added aroma and presentation. Pour the chicken stock into the pan around the veggies to keep things moist. Roast the turkey for 40 minutes, brush again with the glaze, rotate the pan, then roast for an additional 50 minutes or until the internal temperature reads 165°F in the thickest part of the leg.

Step 5: Prepare the Gravy

Once the turkey is out of the oven, remove the carrots and celery from the pan drippings and set them aside. Blend the roasted onions and garlic with the strained pan juices until smooth, then return to a saucepan over medium heat. Whisk in a corn starch slurry made from 1 tablespoon corn starch and 1 tablespoon stock, simmering until the gravy thickens to velvety perfection. This gravy is the perfect finishing touch, tying all those bright and savory flavors together.

How to Serve Spatchcock Cranberry Orange Glazed Turkey Recipe

Garnishes

Fresh orange slices and a sprinkle of finely chopped fresh herbs like parsley or thyme add a burst of color and herbaceous notes that brighten the vibrant glaze. The orange slices used during roasting also become tender and flavorful on the plate.

Side Dishes

This turkey pairs beautifully with classic sides such as creamy mashed potatoes, roasted Brussels sprouts, and a lightly dressed cranberry sauce that echoes the glaze. For something lighter, try a crisp green salad or steamed green beans tossed with slivered almonds.

Creative Ways to Present

For an unforgettable presentation, carve the turkey into portions and arrange them neatly on a large platter. Drizzle extra glaze and the homemade gravy over the top, then surround with scattering of roasted vegetables and fresh orange zest. To really impress, serve individual plates with a delicate swirl of glaze and a sprig of rosemary or thyme.

Make Ahead and Storage

Storing Leftovers

Store leftover turkey in an airtight container in the refrigerator for up to four days. Keep the glaze and gravy separate to preserve their texture and flavor until you are ready to reheat and serve.

Freezing

If you have more turkey than you can eat, slice it and freeze portions in vacuum-sealed bags or freezer-safe containers for up to three months. Freeze the glaze and gravy separately to maintain their quality.

Reheating

Reheat leftover turkey gently in the oven at 325°F, covered with foil to prevent drying out. Warm the glaze and gravy separately on the stovetop until simmering, then pour over the reheated turkey just before serving for that fresh-out-of-the-oven taste.

FAQs

What exactly is spatchcocking?

Spatchcocking involves removing the backbone of the turkey and flattening it out for roasting. This technique allows the turkey to cook more evenly and faster, resulting in juicier meat and crispier skin.

Can I use frozen turkey for this recipe?

You can, but be sure to fully thaw the turkey before spatchcocking and roasting. This ensures even cooking and keeps the glaze from sliding off during roasting.

Is the cranberry orange glaze very sweet?

The glaze balances sweetness from honey and cranberry juice with tangy citrus and savory soy sauce, creating a harmonious flavor that is anything but overwhelmingly sweet.

How do I know when the turkey is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the leg, away from the bone. The internal temperature should reach 165°F for safe and juicy turkey.

Can I prepare the glaze in advance?

Absolutely! You can make the glaze a day ahead and store it in the refrigerator. Just warm it up before brushing onto the turkey.

Final Thoughts

Cooking a turkey can feel intimidating, but this Spatchcock Cranberry Orange Glazed Turkey Recipe is a game changer that’s sure to become your new holiday favorite. Its vibrant glaze, speedy cooking method, and unbeatable flavor make it a winner whether you’re feeding family or entertaining friends. Give it a go, and watch as your table lights up with joy and compliments galore!

Spatchcock Cranberry Orange Glazed Turkey Recipe

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This Spatchcock Cranberry Orange Glazed Turkey recipe features a tender, juicy turkey flattened for even roasting and topped with a tangy-sweet glaze made from fresh orange juice, cranberry juice, honey, and warm spices. Roasted over a bed of aromatic vegetables and finished with a rich, smooth gravy, this festive dish promises a succulent centerpiece perfect for special occasions or holiday dinners.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

For the Glazed Turkey:

• 1 (12 pound) turkey
• 6 large carrots, peeled and cut into large pieces
• 4 stalks celery, cut in half
• 1 large yellow onion, peeled and cut into quarters
• 3 garlic cloves, peeled and left whole
• 1/2 cup fresh orange juice
• 1/2 cup cranberry juice, plus 2 teaspoons extra
• 4 tablespoons soy sauce
• 1/4 teaspoon ground cinnamon
• Small pinch freshly grated nutmeg
• 1/4 teaspoon ground black pepper
• 3 tablespoons honey
• 2 teaspoons corn starch
• 1 cup chicken or turkey stock
• 1 orange, sliced

For the Gravy:

• Onions and garlic from roasting pan
• Pan drippings (after fat skimmed)
• 1 tablespoon corn starch
• 1 tablespoon chicken stock

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the turkey evenly.
2. Prepare Vegetables: Arrange the carrots, celery, onion, and whole garlic cloves in the bottom of a high-sided roasting pan to serve as a flavorful bed for the turkey.
3. Spatchcock the Turkey: Remove the backbone of the turkey and lay it flat, bone-side down, over the prepared vegetables. This technique helps the bird cook more evenly and faster.
4. Make the Glaze: In a saucepan, combine fresh orange juice, cranberry juice, soy sauce, ground cinnamon, freshly grated nutmeg, ground black pepper, and honey. Heat over medium heat, stirring occasionally, and simmer until slightly thickened.
5. Thicken the Glaze: Mix 2 teaspoons of cranberry juice with the corn starch until smooth, then whisk this mixture into the simmering glaze. Continue to simmer until thickened. Remove half of the glaze into a separate bowl for basting after cooking.
6. Glaze the Turkey: Brush the remaining half of the warm glaze all over the skin of the raw turkey. Place orange slices on top of the turkey for extra flavor and aroma.
7. Add Stock to Pan: Pour the chicken or turkey stock into the roasting pan to cover the vegetables, creating steam and moisture for the roasting process.
8. Roast the Turkey: Place the turkey in the oven and roast for 40 minutes. Brush more glaze over the turkey and rotate the pan for even cooking.
9. Continue Roasting: Roast for an additional 50 minutes or until the internal temperature of the thickest part of the leg reaches 165°F (74°C), ensuring the turkey is fully cooked and safe to eat.
10. Prepare Gravy Vegetables: Remove the carrots and celery from the roasting pan drippings and set aside to serve later. Transfer the onions and garlic from the pan into a blender.
11. Skim Fat and Blend Juices: Skim any fat from the pan juices or use a fat separator, then strain the juices into the blender with the onions and garlic. Blend until smooth.
12. Simmer Gravy: Pour the blended mixture into a saucepan over medium heat. Mix 1 tablespoon corn starch with 1 tablespoon chicken stock until smooth, then whisk into the gravy. Simmer gently until thickened.
13. Serve: Carve the turkey, serve it over the reserved carrots and celery, and accompany with the cranberry orange glaze and fresh, smooth gravy.

Notes

• When brushing the glaze, do not reuse any glaze that touched the raw turkey for basting the cooked meat to ensure food safety.
• Spatchcocking the turkey reduces roasting time and helps the bird cook more evenly.
• Use a meat thermometer to precisely check doneness at the thickest part of the leg for safe consumption.
• Removing excess fat from pan juices before making the gravy results in a smoother, less greasy sauce.
• If you prefer, substitute chicken stock with turkey stock for extra flavor depth.