Recipes Ingredients Meat & Poultry Turkey Recipes Cranberry-Glazed Turkey with Cranberry-Cornbread Stuffing 4.3 (80) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 28, 2020 Print Rate It Share Share Tweet Pin Email Servings: 10 Nothing says Thanksgiving like roast turkey and cranberries. The bird is stuffed with a hearty cranberry stuffing, which infuses the pan gravy with tart, fruity flavor. Ingredients 1 ½ 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 %%component_recipe_title%% 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. Rate it Print