Roast Turkey with Cranberry-Honey Glaze
Ingredients
- 1 C. jellied cranberry sauce
- 1/4 C. honey
- 1/2 tsp. dried rosemary
- 1 8-12 lb. fresh or frozen turkey, thawed
- 1 fresh lemon
- Salt, pepper to season
Directions
Make the glaze by combining the cranberry sauce, rosemary and honey in a small pan. Cook over medium heat just until the sauce is smooth, whisking frequently. Set aside. Remove turkey from package and take out the neck and giblets from cavity. Rinse the turkey with cold water and pat dry. Tuck wing tips under back or tie to body. Fasten the legs with a metal or plastic clip or band of skin-usually whatever was holding it in the first place is fine. Preheat oven to 350 degrees. Thinly slice the lemon. Loosen the turkey skin towards the front of the breast.
Using a wooden spoon to lift skin, gently slide the lemon slices under skin on both sides of the turkey. Place turkey breast-side up on wire rack in shallow roasting pan. Brush turkey with cranberry honey glaze.
Roast turkey uncovered until skin browned, then cover loosely with a tent of aluminum foil for the remaining time. Continue to baste with cranberry glaze during cooking. Roast until a meat thermometer reaches 180 degrees, about 2 3/4-3 hours. Remove from oven; let stand 20 minutes before carving.
Yield: 12-14 servings
