Roasted Turkey with Cranberry Sauce

There is something magical about the combination of roasted turkey and cranberry sauce. It brings to mind warm family gatherings, holiday feasts, and the comforting flavors of fall. Today, I want to share with you my favorite recipe for Roasted Turkey with Cranberry Sauce. It’s a timeless classic that never fails to impress.

Ingredients:

• 1 whole turkey (roughly 12-15 pounds)
• 1 cup unsalted butter, melted
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon, quartered
• 1 onion, quartered
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 cups chicken broth
• 1 cup fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 cinnamon stick
• 1 teaspoon orange zest

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Prepare the turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey thoroughly with cold water and pat it dry with paper towels.
3. Season the turkey: In a small bowl, mix together the melted butter, olive oil, salt, and black pepper. Rub the mixture all over the turkey, including under the skin for extra flavor. Place the lemon quarters, onion quarters, rosemary, and thyme inside the turkey cavity.
4. Roast the turkey: Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan. Cover the turkey loosely with aluminum foil. Roast for about 3 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Remove the foil during the last 30 minutes to allow the skin to brown.
5. Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, water, cinnamon stick, and orange zest. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens slightly. Remove the cinnamon stick and set aside.
6. Rest and carve: Once the turkey is cooked, transfer it to a cutting board and let it rest for at least 20 minutes before carving. This allows the juices to redistribute and the meat to become tender.
7. Serve: Arrange the carved turkey on a platter and serve with the homemade cranberry sauce on the side. Enjoy this delightful dish with your loved ones!

Tips and Variations:

• For a more flavorful turkey, you can brine it overnight before roasting. Simply dissolve 1 cup of salt and 1 cup of sugar in enough water to submerge the turkey completely. Let it soak in the brine for 12-24 hours in the refrigerator, then rinse and pat dry before seasoning.
• If you prefer a crispier skin, you can increase the oven temperature to 375°F (190°C) during the last 30 minutes of cooking.
• Feel free to add your favorite herbs and spices to the cranberry sauce for a unique twist. A touch of ginger, nutmeg, or cloves can add a lovely depth of flavor.

Nutritional Facts: