Cranberry-Glazed Turkey with Cranberry-Cornbread Stuffing
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Martha Stewart Living Television
- Yield Serves 10
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Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
- 1 bottle dry white wine
- 1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
- Coarse salt and freshly ground pepper
- Cranberry-Cornbread Stuffing
- 5 red onions (about 2 pounds), peeled and quartered
- Cranberry Glaze
- Pan Juice Gravy
Directions
- Preheat oven to 450 degrees with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.
- Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.
- Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.
- Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.
- Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350 degrees. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.
- When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155 degrees. about 40 minutes more.
- Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165 degrees).
- Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.
Brush with remaining glaze. COOK 10 MINUTES TO SET GLAZE IF NOT SET ALREADY. Let turkey stand 15 - 30 MINUTES minutes before carving.
Hope that makes sense. Any help would be great!
Place turkey, breast side up, IN DUTCH OVEN. COVER TURKEY WITH GLAZED SOAKED CHEESECLOTH. Roast turkey for 30 MINUTES, THEN TURN HEAT DOWN TO 350. COOK FOR 2 hours. BASTE EVERY 30 MINUTES WITH GLAZE EACH TIME.
REMOVE LID AND CHEESECLOTH and brush generously with glaze. (Return foil loosely to top of turkey IF IT LOOKS DRY AND CRUNCHY. OTHERWISE LEAVE OFF TO SET GLAZE AND CRUNCH SKIN). Cook for another 40 minutes, or until meat thermometer reaches 180?Ǭ?F when inserted in deepest part of the thigh
Ingredients
3/4 cup orange marmalade
3/4 cup frozen cranberry juice concentrate, thawed
3 tablespoons maple syrup
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 (14 pound) Frozen Turkey, thawed
no-stick cooking spray
Preheat oven to 450?Ǭ?F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze reduced
So I have tried a butterball glazed recipe and another one (cant find it anymore) where I used a large pyrex oval deep dish (like dutch oven) and that made it self-basting and was AMAZING! I wanted to combine the recipes using the dutch oven, the orange cranberry glaze from butterball and Martha's instructions on glazing. Can anyone who is more experienced tell me how they think this recipe will turn out? (recipe in a few parts)
Why do you need the cheese cloth? Can I do it without it?
I have a question, is an ijection needed to this turkey to flavor the insides? Or no? I'd hate to have a bland tasting turkey by not injecting the turkey whatsoever, please help!
I have been making this turkey every year since it appeared on Martha's show in 2006. It is my family's favorite turkey recipe: people "invite" themselves over to my house to eat it. While I vary my other recipes (sides, desserts, etc.), I always do this turkey.
Made this for Thanksgiving 2006 and am going to make it for Christmas 2007 because it was so good. Definitely give it a try!!
First try at making turkey and i must say its perfect! Sumptuous looking and great tasting too !!! Martha, you're the best!
BEST LOOKING TURKEY of all time! The turkey was moist and just down right perfect. The only bad part about this recipe is the pan gravy; with the drippings of white wine and the cranberry glaze made the gravy sweet. If you like sweet gravy then it's perfect, otherwise I recommend making a gravy without the drippings. The cornbread in the stuffing was not sweet like I would have liked it to be, but it was still nice and moist from being inside the turkey; However it was not as tasty as stove top!
I too have made this turkey two years straight and swear by it's perfect results. Forty plus annual guests will have this at my house again this year for Thanksgiving then a smaller group for Christmas. I use only Martha's recipes, including the ones for pies for Thnkgiving. Thank you Martha. I'm so happy that you're back ! Happy holidays.
I have made this turkey for the last 2 years for Thanksgiving and wll make it again this year. It is hands down the greatest turkey ever! The Cranberry Glaze makes it taste like candy! And the Red color of the skin is beautiful. You will not be sorry if you make this turkey!