Name: Cranberry Orange Glazed Turkey
Prep time: 30 min
Cook time: PT-489549H17M40S
Total time: 4 h
Cuisine: American
Ingredients: 1 whole turkey (10 to 14 lbs); 2–3 tbsp olive oil or melted butter; Salt and black pepper, to taste; 1 tsp garlic powder; 1 tsp onion powder; Fresh herbs (rosemary, thyme, sage); 2 oranges, halved; 1 onion, quartered; 1 1/2 cups fresh or frozen cranberries; 1 cup orange juice; 1 tbsp orange zest; 1/4 cup brown sugar; 2 tbsp honey or maple syrup; 1 tbsp balsamic vinegar; 1/2 tsp ground cinnamon; Pinch of salt

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This Cranberry Orange Glazed Turkey is a stunning centerpiece that brings bright, tangy flavor to the traditional holiday roast. I love how the cranberry and orange come together in a glossy glaze that adds color, moisture, and a sweet-tart kick to every bite of tender turkey. It’s a fresh twist on a classic that never fails to impress on Thanksgiving or any festive gathering.

Cranberry Orange Glazed Turkey

Why You’ll Love This Recipe

I love this recipe because it transforms a basic roast turkey into something truly special. The cranberry orange glaze gives the turkey a vibrant, citrusy finish, while helping to lock in the juices. I don’t have to fuss with complex brines or fancy stuffing — just a simple glaze that adds loads of flavor and a beautiful sheen. Plus, the leftover turkey tastes amazing the next day, whether in sandwiches or tossed into salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Turkey:
whole turkey (10 to 14 lbs)
olive oil or melted butter
salt
black pepper
garlic powder
onion powder
fresh herbs (rosemary, thyme, sage)
halved oranges and onions (for the cavity)

For the Cranberry Orange Glaze:
fresh or frozen cranberries
orange juice
orange zest
brown sugar
honey or maple syrup
balsamic vinegar
ground cinnamon
a pinch of salt

Directions

I start by thawing the turkey completely and patting it dry with paper towels. Then I season it generously with salt, pepper, garlic powder, and onion powder, rubbing olive oil or melted butter all over the skin for a crispy golden finish. I stuff the cavity with orange halves, onion, and fresh herbs to infuse flavor from the inside out.

While the turkey starts roasting in a 325°F oven, I make the glaze. In a saucepan, I combine cranberries, orange juice and zest, brown sugar, honey, vinegar, cinnamon, and a pinch of salt. I simmer it until the cranberries burst and the mixture thickens into a syrupy glaze.

About 30–45 minutes before the turkey is done, I begin brushing it with the glaze every 10–15 minutes. This helps it caramelize and gives the skin a glossy, vibrant finish. I keep checking the internal temperature and pull the turkey out when it reaches 165°F in the thickest part of the breast.

After roasting, I let the turkey rest for 20 to 30 minutes before carving. That way, the juices settle and I get clean, juicy slices.

Servings and timing

A 12-pound turkey serves about 10 to 12 people, depending on portion sizes and how many sides I serve alongside it.

Prep time: 25–30 minutes
Roasting time: About 3 to 3.5 hours (for a 12-lb bird at 325°F)
Glaze prep: 15 minutes
Resting time: 20–30 minutes

Altogether, I plan for around 4 hours from start to table.

Variations

Sometimes I swap out the brown sugar for maple syrup entirely, or add a bit of Dijon mustard to the glaze for a tangier bite. If I’m using a smaller turkey or turkey breast, I reduce the glaze by half. I’ve also added a splash of Grand Marnier or port wine to the glaze for a more complex, festive flavor.

storage/reheating

I store leftover turkey in an airtight container in the fridge for up to 4 days. It stays juicy if I reheat it in the oven with a splash of broth and foil to keep it moist. I also reheat slices in the microwave, covering them with a damp paper towel. The glaze can be made ahead and kept refrigerated for up to 3 days — I just warm it up before brushing it on or serving it as extra sauce.

FAQs

Can I make the cranberry orange glaze ahead of time?

Yes, I often make the glaze 2–3 days ahead and store it in the fridge. It thickens as it cools but loosens up nicely when reheated.

Do I need to baste the turkey with the glaze the whole time?

No, I only start brushing on the glaze during the last 30–45 minutes of roasting. That way, the sugars don’t burn and the glaze stays shiny.

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries work best for this glaze. Dried cranberries don’t break down the same way, but I’ve rehydrated them in orange juice in a pinch — it just changes the texture a bit.

What can I do if I don’t have a roasting rack?

If I don’t have a rack, I lay a bed of halved onions, carrots, and celery in the roasting pan and place the turkey on top. It keeps the bird elevated and adds flavor to the drippings.

How do I know when the turkey is fully cooked?

I always use a meat thermometer. The thickest part of the breast should reach 165°F, and the thighs should be around 175°F. That’s my cue to take it out and rest it.

Cranberry Orange Glazed Turkey

Conclusion

This Cranberry Orange Glazed Turkey brings a bold, festive flavor to the holiday table with minimal extra effort. I love how the citrus and cranberry brighten the savory turkey, making every bite juicy and flavorful. It’s a beautiful dish that looks as good as it tastes — and once I tried it, I never wanted to go back to plain roasted turkey again.