Butterball turkey Recipe: Roast Turkey with Cranberry Orange Glaze
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Butterball turkey Recipe: Roast Turkey with Cranberry Orange Glaze
This is a roast turkey recipe published on Butterball.com, which offers high quality turkey. Please note that foodconsumer.org is in no way to present the Butterball turkey company. Use the turkey recipe for thanksgiving 2010 or in the future.
The glaze used in this turkey recipe is made of maple syrup, cranberry juice and orange marmalade along with traditional New England ingredients listed below. The turkey cooking time is about 3.5 hours. But how long to cook a turkey will depdend on the size of the turkey.
3/4 cup of orange marmalade
3/4 cup of frozen cranberry juice concentrate, thawed
3 tbsp of maple syrup
1 1/2 tbsp of balsamic vinegar
1/2 teaspoon of sea salt or whatever table salt (but don't use salt with aluminum salt)
1 14-pound Butterball® turkey, thawed, (you can use another type of turkey as well)
some no-stick cooking spray
Directions
Here is how to cook a turkey. It is not just for cooking a butterball turkey.
1, As always, preheat oven to 325°F.
2, Mix orange marmalade, cranberry juice, maple syrup, balsamic vinegar and sea salt in small heavy saucepan.
3, Bring to boil on medium heat, stirring frequently. Then reduce heat to low. Continue cooking, uncovered, stirring frequently 12 to 15 minutes to have about one cup of glaze.
4, Remove neck and giblets from body and neck cavities of Butterball turkey; discard or keep them in a refrigerator for another use. Drain juices from Butterball turkey and pat dry the turkey with whatever it takes like paper towel. Turn wings back to hold neck skin against back of the turkey.
5, Place Butterball turkey, breast side up, on a flat roasting rack in a shallow pan. Brush the turkey with cooking vegetable oil or cooking spray (this is important as the coating can help keep juiciness.)
6, Roast the Butterball turkey for 2 hours. Cover the breast and top of drumsticks loosely with aluminum foil to prevent overcooking of breast.
7, Keep roasting the turkey for another 45 minutes. Remove foil and brush the turkey with glaze.
8, Return foil loosely to top of the turkey. Continue the roasting process for another 45 minutes or until the inner temperature in the deepest part of the thigh reaches 180 oF.
9, Brush the turkey with remaining glaze. Let they turkey sit 15 minutes and then the roast Butterball turkey is ready to be carved and served.
We have more turkey recipes published on this site. Please do a serch and find them all.
Happy Thanksgiving 2010!
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