Glazed Roasted Turkey
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INGREDIENTS Cranberry Stuffing
12-pound turkey, thawed if frozen
2 tablespoons butter, melted
Cranberry-Apple GlazePreheat oven to 325 degrees. Make Cranberry Stuffing. Stuff turkey just before roasting - not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack - stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Roast, uncovered, 3-1/2 to 4 hours. Thermometer will read 180 degrees when turkey is done, and drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Themometer placed in center of stuffing will read 165 degrees when done. If a meat thermometer is not used, begin testing for doneness after about 3 hours.
Make Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and stuffing separately.
Makes 18 servings