Cranberry Jelly Turkey Classic (Printable)

A classic pairing of tart cranberry jelly and succulent roasted turkey for festive or comforting dining.

# What You'll Need:

→ Turkey

01 - 1 whole turkey (approximately 6.5–7.5 lbs), thawed if frozen
02 - 2 tbsp unsalted butter, softened
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 onion, quartered
06 - 1 lemon, halved
07 - 4 sprigs fresh thyme
08 - 4 sprigs fresh rosemary
09 - 2 cups low-sodium chicken broth

→ Cranberry Jelly

10 - 12 oz fresh or frozen cranberries
11 - 1 cup granulated sugar
12 - 1 cup water
13 - Zest of 1 orange
14 - Pinch of salt

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - Remove giblets and pat the turkey dry. Rub the skin evenly with softened butter, salt, and black pepper.
03 - Fill the cavity with quartered onion, halved lemon, fresh thyme, and rosemary sprigs. Position turkey breast-side up on a roasting rack inside a pan.
04 - Pour low-sodium chicken broth into the roasting pan. Loosely tent the turkey with aluminum foil.
05 - Roast for 2 to 2½ hours, approximately 13 to 15 minutes per pound. Baste every 45 minutes with pan juices. Remove foil during the last 30 minutes to crisp the skin.
06 - Confirm doneness when the thermometer inserted into the thickest thigh registers 165°F. Let rest for 20 minutes before carving.
07 - While the turkey roasts, combine cranberries, sugar, water, orange zest, and salt in a medium saucepan. Bring to a boil, then simmer and stir occasionally until cranberries burst and mixture thickens, about 15 minutes. Optionally, strain through a fine mesh sieve for a smooth texture. Allow to cool to room temperature, enabling further thickening.
08 - Plate turkey slices with a generous spoonful of cranberry jelly.

# Expert Advice:

01 -
  • A whole roasted turkey is more achievable than you think—this method keeps the meat tender while the skin crisps up beautifully.
  • The cranberry jelly is tart, sweet, and foolproof, ready in just 15 minutes while the turkey does most of the work.
  • This isn't just holiday food; it's comfort on a plate any time you crave something special.
02 -
  • A meat thermometer is non-negotiable; it's the only way to know your turkey is done without cutting into it and losing all those precious juices.
  • The cranberries must reach a rolling boil before you reduce the heat—this is when the pectin activates and your jelly sets properly as it cools.
  • Don't skip the resting period; it's the difference between juicy meat and dry, stringy slices.
03 -
  • Let your turkey sit at room temperature for about 45 minutes before roasting; it cooks more evenly than a cold bird straight from the fridge.
  • Save the pan drippings after removing the turkey—they make an extraordinary gravy that's even better than the cranberry jelly, though I'd never admit that to the jelly.

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