Cranberry-Maple-Glazed Turkey

This cranberry-maple-glazed turkey takes minimal effort and ingredients and turns them into an impressive holiday centerpiece with festive flavors and aromas. Adding a cranberry-maple glaze is an easy way to transform your Thanksgiving turkey from tasty to can’t-stop-talking-about-it.

You’ll start by dry-brining your bird. This process may sound intimidating, but it’s as simple as generously salting the turkey and letting it rest overnight in the fridge. The salt seasons the meat and helps it stay juicy during roasting.

Before the turkey goes into the oven, stuff the cavity with fragrant onion, orange and bay leaves to infuse the meat with even more flavor from the inside. Then, coat the outside with a simple mixture of cranberry sauce, maple syrup and chopped nuts. The glaze bakes into a sticky, sweet-tart finish and gives the turkey a gorgeous color and beautiful shine. The result is a surprising yet classic combination of flavors that’s sure to wow guests and make your holiday table feel extra special.

Ingredients for Cranberry-Maple-Glazed Turkey

• Turkey: If you’re using a frozen turkey, plan for plenty of thawing time. A 12- to 14-pound frozen bird needs about three days in the fridge to thaw completely. Ignore the pop-up timer that comes with most turkeys; an instant-read meat thermometer is the most reliable way to ensure your turkey is cooked through.
• Kosher salt: Salting the turkey ahead (a process known as dry-brining) is the secret to extra-juicy meat. It may seem like a lot of salt, but it’s the key to locking in moisture and flavor. Be sure you’re using kosher salt and not table salt; table salt is too fine and will make the turkey taste overly salty.
• Aromatics: Stuffing the cavity with onion, orange and bay leaves subtly flavors the meat from the inside out as it roasts. Onion brings a savory aroma, orange adds brightness and bay leaves lend an herbal note.
• Maple syrup: Maple syrup adds a rich, caramel-like sweetness to the glaze and balances the tartness of the cranberry sauce. Be sure to use pure maple syrup (not to be confused with misleading pancake syrup) for the best flavor.
• Cranberry sauce: This shortcut ingredient gives the glaze its festive tart-sweet flavor and a hint of ruby-red color. We prefer whole berry sauce for added texture—store-bought is perfectly fine, but you can cook up a quick homemade cranberry sauce with fresh berries if you have time.
• Walnuts: Finely chopped walnuts add a nutty crunch to the glaze. Need a nut-free option? Just leave them out.

Directions

Step 1: Dry-brine the turkey

Place the turkey on a rack in a shallow roasting pan with the breast side facing up. Use paper towels to pat dry the outside and inside the cavity.

Gently loosen the skin, then sprinkle salt inside the cavity, under the loosened skin and all over the outside of the turkey. Tuck the wing tips under the body, cover the turkey with storage wrap and refrigerate it for at least 8 hours or up to 24 hours.

Editor’s Tip: To loosen the skin, gently slide your fingers or the back of a spoon under the skin and work slowly to separate it from the meat without tearing. No need to remove the skin—you just want to loosen it enough to create space for sprinkling in salt.

Step 2: Finish prepping the turkey

When you’re ready to roast the turkey, preheat your oven to 325°F. Stuff the cavity with the onion, orange and bay leaves. Tie the drumsticks together with kitchen string to help the turkey cook evenly.

Step 3: Mix the glaze

In a small bowl, stir together the maple syrup, cranberry sauce and chopped walnuts. Spoon the mixture evenly over the turkey.

Step 4: Roast the turkey

Roast the turkey, uncovered, until a thermometer inserted into the thickest part of the thigh registers 170° to 175°, basting it occasionally with the pan drippings. This should take between 3 hours to 3 hours and 30 minutes. If the turkey browns too quickly, cover it loosely with foil.

Editor’s Tip: Cooking times vary depending on the size of your bird! This cooking time is intended for a 12- to 14-pound turkey. If you’re using a smaller or larger bird, learn how long to cook a turkey based on its size.

Step 5: Rest, then carve

Remove the turkey from the oven and cover it with foil. Let it rest for 20 minutes before carving it to allow the juices to redistribute.

Recipe Variations

• Butter the bird: Rub softened unsalted butter under the skin before glazing the turkey for an extra-rich finished product.
• Add a citrusy twist: Stuff lemon quarters into the cavity for more tang, or stir orange zest or a splash of orange juice into the glaze for bright, citrusy flavor and aroma.
• Use a nut-free glaze: Skip the walnuts or replace them with pumpkin or sunflower seeds to keep the crunch.
• Stir in some spice: Add a pinch of ground cinnamon, nutmeg or cloves into the maple-cranberry glaze for a warm, cozy holiday flavor.

How to Store Cranberry-Maple-Glazed Turkey

After the feast, carve the meat from the bones, transfer it to an airtight container and store it in the refrigerator. Plan to enjoy the leftover turkey within four days. For longer storage, freeze turkey in freezer-safe bags or containers for up to three months.

And don’t toss the carcass; save it for homemade turkey stock! Wrap it tightly in foil or place it in a resealable freezer bag, then refrigerate it for up to three days or freeze it for several months until you’re ready to simmer a big pot of stock.

How do you reheat maple cranberry-glazed turkey?

To reheat leftover turkey without drying it out, place slices in a baking dish with a splash of water, broth or gravy for moisture. Cover the dish with foil and warm it in a 350° oven for 20 to 30 minutes until the turkey is heated through. If you’re short on time, reheat individual portions in the microwave—just cover them with a damp paper towel and heat them in 30-second increments to keep the meat tender.

Cranberry-Maple-Glazed Turkey Tips

Do I need to dry-brine the turkey?

Dry-brining isn’t required, but we highly recommend that you don’t skip this step. While the cranberry-maple glaze adds wonderful flavor, dry-brining the bird before glazing and roasting it is the secret to juicy, well-seasoned meat. If you’re using a frozen turkey, plan for three to four days of thawing in the fridge, plus another 8 to 24 hours for the dry-brining.

Can I use fresh cranberries instead of canned sauce?

Sure! To make a quick, whole-berry cranberry sauce, combine 12 ounces of fresh cranberries, 1/2 to 1 cup of granulated sugar and a few tablespoons of water or orange juice in a saucepan. Cook the mixture over medium heat until the berries pop and the sauce thickens. Let the sauce cool slightly, then mix it with the maple syrup and nuts to make the glaze.

Can I make gravy from the pan drippings?

The fruity glaze makes the pan drippings quite sweet, so they aren’t ideal for a savory gravy. Instead, you can make a simple gravy with a roux, turkey or chicken stock and herbs, or use the sweet drippings as a finishing sauce over sliced turkey instead of a traditional gravy.

What can you serve with cranberry-maple-glazed turkey?

This sweet-tart turkey pairs beautifully with classic holiday sides like creamy mashed potatoes, Thanksgiving stuffing, green bean casserole or glazed carrots. For a lighter family dinner, serve it with a crisp green salad or roasted root vegetables. Dinner rolls or squares of cornbread are also perfect for mopping up pan juices and extra glaze.