Cranberry, Vanilla Bean and Clove Glazed Turkey
By Karlee Flores, Olive and Artisan
Images
Ingredients
For the turkey
For the cranberry, vanilla bean clove glaze1½ cup fresh cranberries
1¼ cup orange juice
1 vanilla bean
½ teaspoon nutmeg
½ teaspoon ground clove
½ teaspoon salt
- Whole turkey, thawed
- 3 medium sweet onions
- 32 ounces stock (chicken or turkey)
- Fresh sage, a handful
- Fresh rosemary, a handful
- Kosher salt
- Olive oil
For the cranberry, vanilla bean clove glaze
Procedure
For the turkey
Preheat the oven to 350°. To prep the thawed turkey, remove any parts from the cavity. Truss the turkey to ensure an even cook.
Stuff the turkey with sage and rosemary. Line the bottom of a roasting pan with onions that are peeled and halved. Pour in the poultry stock. Place turkey breast-side-up on a roasting pan fitted with a roasting rack. Generously drizzle the turkey with about two tablespoons olive oil and sprinkle with salt until it’s all covered. Massage the oil and salt onto the bird to make sure it’s coated evenly and reaches the whole surface area of the skin.
Place in the oven on the middle rack.
Your cooking time will vary depending on the weight of your respective turkey, as well as whether or not you choose to stuff the turkey (more than the recipe calls for). It will roughly take 15 minutes per pound.
While the turkey is roasting, generously baste every 30 minutes. To prevent burning, tent the turkey with foil if the skin is browned but the turkey isn’t finished roasting. The turkey will be finished when the breast and thigh registet 165°. If your turkey doesn’t come with an inserted thermometer, place a meat thermometer into the thigh toward the breast, making sure to not touch the bone for an accurate reading.
For the glaze
Place one cup of the orange juice into a saucepan. Add cranberries, beans from the vanilla bean, ground nutmeg, ground cloves, and salt and place over low-medium heat. You want the mixture to slowly heat, releasing the cranberries. If you rush this step, the glaze will be too bitter. Continue to cook on the stove, stirring occasionally, until all the cranberries have burst and the mixture has thickened, about 107#8211;15 minutes. Take off the heat and add remaining orange juice and butter. Mix until the butter has melted, then set aside.
When the turkey is finished roasting, take a natural-haired brush and generously glaze the turkey with the sauce. Place back in the oven for five more minutes. Take out of the oven and cover the turkey with tin foil for 10 minutes. Remove the tin foil and glaze an additional time before serving.
Note:The quality of the ingredients will matter in a simple recipe like this. Use free-range, organic turkey and high-quality, fresh olive oil. Grind your own nutmeg and cloves if possible. These small steps can ensure premium results on your big day!
Preheat the oven to 350°. To prep the thawed turkey, remove any parts from the cavity. Truss the turkey to ensure an even cook.
Stuff the turkey with sage and rosemary. Line the bottom of a roasting pan with onions that are peeled and halved. Pour in the poultry stock. Place turkey breast-side-up on a roasting pan fitted with a roasting rack. Generously drizzle the turkey with about two tablespoons olive oil and sprinkle with salt until it’s all covered. Massage the oil and salt onto the bird to make sure it’s coated evenly and reaches the whole surface area of the skin.
Place in the oven on the middle rack.
Your cooking time will vary depending on the weight of your respective turkey, as well as whether or not you choose to stuff the turkey (more than the recipe calls for). It will roughly take 15 minutes per pound.
While the turkey is roasting, generously baste every 30 minutes. To prevent burning, tent the turkey with foil if the skin is browned but the turkey isn’t finished roasting. The turkey will be finished when the breast and thigh registet 165°. If your turkey doesn’t come with an inserted thermometer, place a meat thermometer into the thigh toward the breast, making sure to not touch the bone for an accurate reading.
For the glaze
Place one cup of the orange juice into a saucepan. Add cranberries, beans from the vanilla bean, ground nutmeg, ground cloves, and salt and place over low-medium heat. You want the mixture to slowly heat, releasing the cranberries. If you rush this step, the glaze will be too bitter. Continue to cook on the stove, stirring occasionally, until all the cranberries have burst and the mixture has thickened, about 107#8211;15 minutes. Take off the heat and add remaining orange juice and butter. Mix until the butter has melted, then set aside.
When the turkey is finished roasting, take a natural-haired brush and generously glaze the turkey with the sauce. Place back in the oven for five more minutes. Take out of the oven and cover the turkey with tin foil for 10 minutes. Remove the tin foil and glaze an additional time before serving.
Note:The quality of the ingredients will matter in a simple recipe like this. Use free-range, organic turkey and high-quality, fresh olive oil. Grind your own nutmeg and cloves if possible. These small steps can ensure premium results on your big day!
Cranberry, Vanilla Bean and Clove Glazed Turkey
By Karlee Flores, Olive and Artisan
Ingredients
For the turkey
For the cranberry, vanilla bean clove glaze1½ cup fresh cranberries
1¼ cup orange juice
1 vanilla bean
½ teaspoon nutmeg
½ teaspoon ground clove
½ teaspoon salt
- Whole turkey, thawed
- 3 medium sweet onions
- 32 ounces stock (chicken or turkey)
- Fresh sage, a handful
- Fresh rosemary, a handful
- Kosher salt
- Olive oil
For the cranberry, vanilla bean clove glaze
Procedure
For the turkey
Preheat the oven to 350°. To prep the thawed turkey, remove any parts from the cavity. Truss the turkey to ensure an even cook.
Stuff the turkey with sage and rosemary. Line the bottom of a roasting pan with onions that are peeled and halved. Pour in the poultry stock. Place turkey breast-side-up on a roasting pan fitted with a roasting rack. Generously drizzle the turkey with about two tablespoons olive oil and sprinkle with salt until it’s all covered. Massage the oil and salt onto the bird to make sure it’s coated evenly and reaches the whole surface area of the skin.
Place in the oven on the middle rack.
Your cooking time will vary depending on the weight of your respective turkey, as well as whether or not you choose to stuff the turkey (more than the recipe calls for). It will roughly take 15 minutes per pound.
While the turkey is roasting, generously baste every 30 minutes. To prevent burning, tent the turkey with foil if the skin is browned but the turkey isn’t finished roasting. The turkey will be finished when the breast and thigh registet 165°. If your turkey doesn’t come with an inserted thermometer, place a meat thermometer into the thigh toward the breast, making sure to not touch the bone for an accurate reading.
For the glaze
Place one cup of the orange juice into a saucepan. Add cranberries, beans from the vanilla bean, ground nutmeg, ground cloves, and salt and place over low-medium heat. You want the mixture to slowly heat, releasing the cranberries. If you rush this step, the glaze will be too bitter. Continue to cook on the stove, stirring occasionally, until all the cranberries have burst and the mixture has thickened, about 107#8211;15 minutes. Take off the heat and add remaining orange juice and butter. Mix until the butter has melted, then set aside.
When the turkey is finished roasting, take a natural-haired brush and generously glaze the turkey with the sauce. Place back in the oven for five more minutes. Take out of the oven and cover the turkey with tin foil for 10 minutes. Remove the tin foil and glaze an additional time before serving.
Note:The quality of the ingredients will matter in a simple recipe like this. Use free-range, organic turkey and high-quality, fresh olive oil. Grind your own nutmeg and cloves if possible. These small steps can ensure premium results on your big day!
Preheat the oven to 350°. To prep the thawed turkey, remove any parts from the cavity. Truss the turkey to ensure an even cook.
Stuff the turkey with sage and rosemary. Line the bottom of a roasting pan with onions that are peeled and halved. Pour in the poultry stock. Place turkey breast-side-up on a roasting pan fitted with a roasting rack. Generously drizzle the turkey with about two tablespoons olive oil and sprinkle with salt until it’s all covered. Massage the oil and salt onto the bird to make sure it’s coated evenly and reaches the whole surface area of the skin.
Place in the oven on the middle rack.
Your cooking time will vary depending on the weight of your respective turkey, as well as whether or not you choose to stuff the turkey (more than the recipe calls for). It will roughly take 15 minutes per pound.
While the turkey is roasting, generously baste every 30 minutes. To prevent burning, tent the turkey with foil if the skin is browned but the turkey isn’t finished roasting. The turkey will be finished when the breast and thigh registet 165°. If your turkey doesn’t come with an inserted thermometer, place a meat thermometer into the thigh toward the breast, making sure to not touch the bone for an accurate reading.
For the glaze
Place one cup of the orange juice into a saucepan. Add cranberries, beans from the vanilla bean, ground nutmeg, ground cloves, and salt and place over low-medium heat. You want the mixture to slowly heat, releasing the cranberries. If you rush this step, the glaze will be too bitter. Continue to cook on the stove, stirring occasionally, until all the cranberries have burst and the mixture has thickened, about 107#8211;15 minutes. Take off the heat and add remaining orange juice and butter. Mix until the butter has melted, then set aside.
When the turkey is finished roasting, take a natural-haired brush and generously glaze the turkey with the sauce. Place back in the oven for five more minutes. Take out of the oven and cover the turkey with tin foil for 10 minutes. Remove the tin foil and glaze an additional time before serving.
Note:The quality of the ingredients will matter in a simple recipe like this. Use free-range, organic turkey and high-quality, fresh olive oil. Grind your own nutmeg and cloves if possible. These small steps can ensure premium results on your big day!