Hiiii! It’s Friyay!
That means that Thanksgiving is less than a week away, and you should be getting ready to start your food shopping soon. I made a quick trip to the grocery store today, and noticed that it’s already busy with people buying turkeys.
That’s probably how it’s going to be up until Wednesday evening – and I can admit that I’ve been one of those people who have waited til the very last minute to get my shopping done. Simply because of work though. I’m usually done a few days in advance cause I started prepping at least a day or two before.
If you’re one of those people who cringe when it comes to cooking your turkey, I’m here to make your life easier. Most people don’t look forward to cooking because they have no idea what kind of turkey to make. They’re tired of ending up with a dry turkey that isn’t tender, and doesn’t really taste very good. And if you’re planning on having company over, fuhhhgettaboutit. Whatever you do, don’t panic! If you want a perfectly cooked turkey, then look no further.
I’ve been making this Cranberry Glazed Turkey every year for the past 10 years.
I’ll admit, the first year I made it, my glaze came out chunky and not as smooth as I wanted it. At the time, my blender was broken, and I couldn’t puree the glaze. But I was determined to get it right the next year – and I did!
Ever since then, I’ve been making this amazing tasting turkey for Thanksgiving, and it’s become a Thanksgiving tradition.
Before you get too excited – this recipe was not created by me. Firstly, because there aren’t enough Thanksgivings in one year to experiment, secondly, I’m too busy creating recipes the rest of the year, and lastly, because Martha Stewart.
Yes, Martha Stewart.
You’ve probably heard me talk about her before – but this Cranberry Glazed Turkey by Martha Stewart is straight fire.
My point issss, is that you won’t ever need another recipe for a Thanksgiving turkey. This is it, guys. I’m linking straight to the recipe on Martha Stewart’s website – but! I’m going to share the steps with you in pictures, in case you’re wondering how it’s supposed to look.
(You’re so welcome, what I’m here for.)
I won’t lie, this is a process. But it is so well worth it!
*Please Note – these pictures were taken several years ago, so the quality is ehh. I’ll be taking higher quality photos next week on Thanksiving and I’ll update this post then!*
So here we go:
Once you preheat your oven, your first step is to prepare your wine mixture that your cheesecloth soaks in. It’s basically a mixture of butter and wine, this will drip into the pan throughout the cooking process and it’s how you can make your gravy later, if you’re wanting to go the homemade route (I always do.)
Next, get your red onions cut up and arranged in a roasting pan. Place your turkey right on top. Now is when I go ahead and spread the cheesecloth on top of the turkey. The recipe says to place it only over the breast and leg area. I actually cover the entire turkey with it. If you don’t have cheesecloth or can’t find it, coffee filters will work as well. Just make sure you soak an ample amount so you have enough to cover the turkey. 3. Roast the turkey this way at 450 for a half an hour. After 30 minutes, go ahead and pour a quarter of the wine mixture over the turkey and the cheesecloth and reduce the temperature to 350. Continue roasting for 2 hours at this temperature, making sure you keep coating the turkey with the wine mixture every half an hour (4 times total).
By now, all your wine mixture should be used up.
Remove the cheesecloth (very carefully, as pulling too hard can cause the skin to come off), and discard it. Your turkey should have a beautiful brown coloring. With a meat thermometer, your turkey should register 155, avoiding the bone. You’ve got roughly another 40-45 minutes. Now, prepare your cranberry glaze.4. This is the part you want to prepare right. After doing it for 10 years, I’ve got it down to a science. The recipe for the glaze is here: Cranberry Glaze. For some reason, it’s not listed on the same page as the Cranberry Glaze Turkey, and I have no idea why. Your glaze is the most important part of your turkey – this is what coats it and makes it that beautiful red cranberry color. When it’s done the right way, it creates a gorgeous centerpiece for your Thanksgiving table. You will get compliments for this turkey, I promise!
When your butter starts to melt in a saucepan, add your shallots. I always used white onion, and it turns out just as good.
Whatever you do, please use fresh sage leaves and not ones in a spice jar. It’s going to make a HUGEEE difference in the outcome of your glaze!!
If you can’t find juniper berries (I can never find them in my grocery store), just use some extra cranberries. Red currant jelly might be hard to miss, but it’s mixed in with the different flavored jellies and jams, you just have to look for it.
Once you have your sage, apple cider, salt and pepper, jelly and cranberries on hand, you’re ready to add the rest to the saucepan. Keep in mind, you’re using apple cider, NOT apple cider vinegar.
I’ve always used fresh cranberries.
The recipe says you can use frozen as well, but for the sake of making this only once a year, I always use fresh. They pop easier once they start softening, and that’s how you’ll know when to transfer your glaze to a food processor, or a blender. You want to process your glaze so that it comes out smooth.
Pour your glaze back into your saucepan, and set the heat to low so it thickens, and it will. Stir it every now and then – but you want to keep it warm until you’re ready to start brushing your glaze on. 5. After the 40 minutes are up, start brushing the glaze onto your turkey, making sure to coat all the sides, and the wings. Roast for another 10-15 minutes, and brush the glaze on again (you’ll have more than enough glaze left over, so don’t be afraid to use it). Once the internal temperature reaches 165 degrees, your turkey is done.
What you’ll have is a beautifully cranberry glazed turkey that looks as if it came out of a magazine, and will have all your family and friends oohing and ahhing over the presentation and the flavor! There’s nothing better than having a stress-free Thanksgiving so you can enjoy this special time with family and friends.
If you’re looking for tips and advice on how to make your Thanksgiving as stress-free as possible, pop on over to my other post here. I discuss ways to help make your Thanksgiving healthy and stress-less by prepping in advance and how NOT to stress last minute.
This can be made for Thanksgiving or Christmas, so if you’re looking to make this for the holidays and you have any questions, please leave me a comment below! I’m more than happy to help! Once you make this Cranberry Glazed Turkey, you will never want to try a different turkey recipe again!
As always, thank you for reading, and have a Happy Thanksgiving!
Kisses and hugs, love bugs!
(Disclaimer: This post may contain affiliate links, which means I may make a small commission if you make a purchase through one of the links.)