Roasted Turkey with Cranberry
14-16 Pound WHOLE TURKEY, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
2 Tablespoons unsalted butter
2 Medium onions, chopped
16 Ounces jellied cranberry sauce
1/3 Cup light brown sugar
3 Cups herb-seasoned stuffing mix
2 Cups mixed dried fruit, chopped
1 Cup celery, chopped
2/3 Cup onion, chopped
1 Cup whole cranberry sauce
1/2 Teaspoon ground sage
1/2 Teaspoon thyme
1-1/2 Cups TURKEY BROTH or reduced-sodium chicken bouillon
vegetable cooking spray
As needed pears or apples
As needed red grapes
As needed celery leaves
Remove giblet (discard liver), neck and any visible fat from turkey; reserve for
stock. Rinse turkey with cold running water and drain well. Blot dry with paper
Season inside and outside of turkey with salt and pepper.
Tie drumsticks together and twist wing tips behind the back.
Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick
cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325 degree F oven about 2-1/2 hours, basting with
Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt
and pepper, stirring occasionally, 15 minutes or until very soft. (If onions
begin to brown, lower heat.)
Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and
simmer, stirring occasionally, 10 minutes.
Remove foil and pour glaze over bird.
Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees
F in the thigh and 170 degrees F in the breast.
Remove turkey from oven. Allow turkey to rest for 10-15 minutes before carving.
In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry
sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon
dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or
until the internal temperature reaches 165 degrees F.
Transfer turkey to platter and garnish with fruits and celery leaves.