Cranberry Glazed Spatchcocked Turkey Recipes

CRANBERRY GLAZED TURKEY

Steps:

• Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
• In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
• In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
• Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
• Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
• After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
• Remove from oven and let turkey rest 15 minutes before carving.

CRANBERRY-GLAZED SPATCHCOCKED TURKEY

Steps:

• Preheat oven to 450 degrees.
• Remove giblets and neck from turkey. Pat dry and place, breast down, on a clean cutting board. Using sharp kitchen shears, cut down either side of the backbone and remove. Lightly score breastbone, then flip turkey over. Turn legs out to either side of the bird, then press down on the center of the turkey breast until it cracks and flattens. Tuck wing tips behind bird (NOTE: If you prefer, you can ask your butcher to spatchcock your turkey for you).
• In a small bowl, stir together butter and marmalade until well combined. In a second small bowl, combine poultry seasoning, salt, and pepper. Carefully loosen the skin around the entire turkey, using your hand and being careful not to break the skin. Work half of the butter mixture under the skin of the bird. Rub the remaining butter mixture on the outside of the skin and season all over with the seasoning mixture.
• Spread orange slices evenly over a half sheet tray and place turkey on top. Transfer to oven and immediately reduce temperature to 325 degrees.
• Meanwhile, combine orange juice and jellied cranberry sauce in a small saucepan over medium heat and cook, whisking occasionally, until the jelly melts. Continue simmering until glaze thickens, about 15 minutes. Keep warm.
• After turkey has roasted for 1 hour, brush on the glaze. Continue roasting until a meat thermometer inserted into the breast registers 150 degrees and the thigh registers at least 165 degrees, another 30-60 minutes. Remove from oven and transfer turkey to a grooved cutting board. Allow to rest at least 15 minutes before slicing and serving.

CRANBERRY-GLAZED TURKEY WITH CRANBERRY-CORNBREAD STUFFING

Steps:

• Preheat oven to 450 degrees with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.
• Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.
• Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.
• Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.
• Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350 degrees. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.
• When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155 degrees. about 40 minutes more.
• Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165 degrees).
• Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.