Cranberry Glazed Turkey With Cranberry Cornbread Stuffing Food

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CRANBERRY-GLAZED TURKEY WITH CRANBERRY-CORNBREAD STUFFING



Cranberry-Glazed Turkey with Cranberry-Cornbread Stuffing image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

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
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Pan Juice Gravy

Steps:

  • 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.

CRANBERRY GLAZED TURKEY



Cranberry Glazed Turkey image

Provided by Sandra Lee

Categories     main-dish

Time 3h10m

Yield 12 servings

Number Of Ingredients 14

1 (12-pound) fresh whole turkey
3/4 cup butter, softened
3 tablespoons fine herbs, divided
1 tablespoon crushed garlic
2 tablespoons (plus 1/2 cup) orange marmalade, divided
2 tablespoons dehydrated onion flakes
2 tablespoons poultry seasoning
2 teaspoons kosher salt
1 teaspoon ground pepper
2 oranges, sliced
2 leeks, sliced and washed
1 (32-ounce) container low-sodium chicken broth
1/2 cup orange juice
1 can jellied cranberry sauce

Steps:

  • Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
  • In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
  • In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
  • Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
  • Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
  • After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
  • Remove from oven and let turkey rest 15 minutes before carving.

STUFFED TURKEY BREAST WITH CRANBERRY GLAZE



Stuffed Turkey Breast With Cranberry Glaze image

Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.

Provided by Lennie

Categories     Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
1 small onion, minced
1 stalk celery, minced
1 small carrot, peeled and grated
1/2 cup chicken stock
1 teaspoon dried rosemary or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
salt
2 cups dry bread, cubed
1 (6 ounce) can whole berry cranberry sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg

Steps:

  • To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
  • Add stock and seasonings; remove from heat.
  • Mix in bread cubes and cool slightly.
  • For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
  • To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
  • Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
  • Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
  • Cover one side of meat with stuffing.
  • Fold other side over and secure with toothpicks along the edges.
  • Transfer to your baking dish and pour remaining cranberry glaze over.
  • Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
  • Let rest 5 minutes before slicing.

CRANBERRY-CORNBREAD STUFFING



Cranberry-Cornbread Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 15

8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped
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1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Steps:

  • Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
  • Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
  • Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey with Cornbread Stuffing image

Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) tablespoons unsalted butter, melted, plus 4 tablespoons, softened
2 cups dry white wine, such as Sauvignon Blanc
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck removed
Coarse salt and freshly ground pepper
Cornbread Stuffing
Fresh sage or other herbs, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
  • Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Enjoy this roasted turkey that's glazed with cranberry and orange mixture - a perfect dinner for Thanksgiving occasion.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 12

Number Of Ingredients 9

1/3 cup packed brown sugar
2 tablespoons grated orange peel
2/3 cup orange juice
1 can (14 oz) whole berry cranberry sauce
1 whole turkey (12 to 14 lb), thawed if frozen
2 tablespoons butter or margarine, melted
2 teaspoons kosher (coarse) salt
2 teaspoons coarse ground black pepper
Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired

Steps:

  • Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
  • Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.

Nutrition Facts : Calories 633, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 73 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 522 mg

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