Cranberry-Orange Glazed Spatchcocked Turkey
Elevate your Thanksgiving feast with this stunning Cranberry-Orange Glazed Spatchcocked Turkey. The turkey is expertly spatchcocked for even cooking and crisp skin, while the luscious glaze made from orange marmalade and jellied cranberry sauce delivers a sweet and tangy flavor that beautifully complements the savory poultry seasoning. With the brightness of fresh oranges and the richness of butter, this dish becomes the centerpiece of any holiday table, ensuring everyone is left with full bellies and happy hearts. Perfect for gatherings of 6-8 people, this delightful turkey is not just a meal; it's an experience meant to be shared and savored.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
fresh turkey
1 (spatchcocked)
unsalted butter
12 tablespoons (softened)
orange marmalade
1/4 cup (mixed with butter)
poultry seasoning
2 tablespoons (for seasoning the turkey)
kosher salt
2 teaspoons (for seasoning the turkey)
fresh ground black pepper
1 teaspoon (for seasoning the turkey)
oranges
2 (sliced into rounds)
orange juice
1/2 cup (for glaze)
jellied cranberry sauce
1 can (14 1/2 ounces) (for glaze)
Instructions
1
Preheat your oven to 450 degrees Fahrenheit.
2
Carefully remove the giblets and neck from the turkey. Pat the turkey dry, then place it breast side down on a clean cutting board.
3
Using sharp kitchen shears, cut down either side of the backbone to remove it. Lightly score the breastbone, then flip the turkey over, breast side up.
4
Turn the legs outward to each side of the bird, and press down firmly on the center of the breast until you hear a crack, which will help flatten the turkey. Tuck the wing tips behind the bird to secure them.
5
In a small bowl, blend together the softened butter and orange marmalade until fully incorporated.
6
In another bowl, combine the poultry seasoning, kosher salt, and fresh ground black pepper.
7
Gently loosen the skin around the entire turkey with your fingers, taking care not to tear it. Work half of the butter mixture under the skin, spreading it evenly across the breast and thighs.
8
Rub the remaining butter mixture all over the outside of the turkey skin and generously season with the seasoning mix.
9
Arrange the orange slices evenly on a half sheet tray, creating a bed for the turkey. Place the spatchcocked turkey on top of the orange slices.
10
Transfer the tray to the oven and immediately reduce the temperature to 325 degrees Fahrenheit.
11
While the turkey is roasting, combine the orange juice and jellied cranberry sauce in a small saucepan over medium heat. Cook while whisking occasionally until the jelly has melted, then let it simmer for about 15 minutes until the glaze thickens. Keep it warm until ready to use.
12
After 1 hour of roasting, generously brush the turkey with the cranberry-orange glaze. Continue roasting until a meat thermometer inserted into the breast reads 150 degrees Fahrenheit and the thigh registers at least 165 degrees Fahrenheit, which should take an additional 30 to 60 minutes.
13
Once cooked, remove the turkey from the oven and transfer it to a grooved cutting board. Allow it to rest for at least 15 minutes before slicing and serving. Enjoy your juicy, flavorful masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Cranberry-Orange Glazed Spatchcocked Turkey?
The turkey features a sweet and tangy flavor profile from a glaze made of orange marmalade and jellied cranberry sauce, complemented by savory poultry seasoning.
How many people does this recipe serve?
This recipe is perfect for gatherings of 6 to 8 people.
What does it mean to spatchcock a turkey?
Spatchcocking involves removing the backbone and flattening the bird to ensure even cooking and crispier skin.
At what temperature should the oven be preheated?
The oven should be preheated to 450 degrees Fahrenheit.
Do I cook the turkey at 450 degrees the entire time?
No, once you place the turkey in the oven, you should immediately reduce the temperature to 325 degrees Fahrenheit.
How do I remove the turkey's backbone?
Using sharp kitchen shears, cut down either side of the backbone while the turkey is breast side down.
Why should I press down on the center of the breast?
Pressing down until you hear a crack helps flatten the turkey for more even roasting.
What should I do with the turkey wing tips?
The wing tips should be tucked behind the bird to secure them during the roasting process.
What ingredients are in the butter mixture?
The mixture consists of 12 tablespoons of softened unsalted butter blended with 1/4 cup of orange marmalade.
How should I apply the butter mixture?
Work half of the mixture under the loosened skin of the breast and thighs, and rub the remaining half all over the outside of the skin.
What seasonings are used for the turkey?
The turkey is seasoned with poultry seasoning, kosher salt, and fresh ground black pepper.
What is used as a bed for the turkey on the roasting tray?
Two oranges sliced into rounds are arranged evenly on the tray to create a bed for the turkey.
How do I make the cranberry-orange glaze?
Combine orange juice and jellied cranberry sauce in a saucepan over medium heat, whisking until melted and simmered for 15 minutes.
When should I apply the glaze to the turkey?
Generously brush the turkey with the glaze after it has been roasting for 1 hour.
How do I know when the turkey is finished cooking?
The turkey is done when a meat thermometer reads 150 degrees Fahrenheit in the breast and at least 165 degrees Fahrenheit in the thigh.
How long does the turkey roast after the glaze is applied?
It typically takes an additional 30 to 60 minutes after glazing to reach the target internal temperatures.
Should I let the turkey rest after taking it out of the oven?
Yes, let the turkey rest for at least 15 minutes on a grooved cutting board before slicing.
What type of cranberry sauce is required?
The recipe calls for one 14.5-ounce can of jellied cranberry sauce.
Can I use salted butter?
The recipe specifies unsalted butter, but if you use salted, you may want to adjust the amount of added kosher salt.
What kind of tray is best for roasting this turkey?
A half sheet tray is recommended for this recipe.
Do I need to dry the turkey before cooking?
Yes, you should pat the turkey dry after removing the giblets and neck to help the skin get crispy.
How do I loosen the skin without tearing it?
Gently use your fingers to separate the skin from the meat, working slowly around the breast and thighs.
How much orange juice is needed for the glaze?
You will need 1/2 cup of orange juice for the glaze.
What is the total number of ingredients used?
There are 9 ingredients in total for this recipe.
Is the turkey cooked breast side up or down?
The turkey is roasted breast side up on top of the orange slices.
What specific salt is recommended?
The recipe recommends using 2 teaspoons of kosher salt.
Can I use a frozen turkey?
Yes, but it must be completely thawed and the giblets/neck removed before you begin the spatchcocking process.
Why is a grooved cutting board recommended for resting?
A grooved board catches the juices that escape while resting and slicing, keeping your workspace cleaner.
What is the purpose of the orange marmalade?
The marmalade adds sweetness and citrus notes to the butter rub and helps the skin caramelize.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically designed as a centerpiece for a Thanksgiving feast or holiday meal.