There’s nothing quite like the aroma of a golden, juicy roasted turkey paired with tangy-sweet cranberry sauce to make a meal feel special. Whether you’re hosting a holiday feast or simply craving a comforting Sunday dinner, this Roasted Turkey with Cranberry Sauce recipe is a timeless crowd-pleaser. I’ll walk you through every step to ensure your turkey is tender, flavorful, and perfectly cooked, while the cranberry sauce adds a bright pop of flavor you’ll love.
Why You Will Love This Recipe
This Roasted Turkey with Cranberry Sauce recipe balances simplicity and impressive results. The turkey stays juicy thanks to easy basting tricks, while the cranberry sauce uses fresh ingredients for a vibrant flavor. It’s also versatile—works for holidays, meal prep, or even a cozy dinner. Plus, the leftovers (if you have any!) are just as delicious!
Ingredients
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 4 garlic cloves, minced
- 1 large onion, quartered
- 2 cups chicken or turkey broth
- Salt and black pepper to taste
For the Cranberry Sauce:
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 orange (zest and juice)
- 1/2 cup water
- 1 cinnamon stick (optional)
Ingredient Prep Guide
Turkey: Pat the turkey dry inside and out with paper towels—this helps the skin crisp up. Remove the giblets from the cavity if included. Let the turkey sit at room temperature for 30 minutes before roasting to ensure even cooking.
Herbs & Garlic: Chop the rosemary and thyme finely to release their oils. Mince the garlic so it blends smoothly into the butter.
Cranberries: Rinse them under cold water and remove any stems or bruised berries. Fresh cranberries should be firm and bright red. For the orange, zest it first before juicing to avoid bitter pith.
Equipment & Tools
- Roasting pan with rack
- Meat thermometer
- Basting brush
- Medium saucepan (for cranberry sauce)
- Sharp carving knife
- Aluminum foil
Step-by-Step Instructions
1. Prep the Turkey: Preheat your oven to 325°F. In a bowl, mix the softened butter, rosemary, thyme, garlic, 1 tsp salt, and 1/2 tsp pepper. Gently loosen the turkey skin over the breast and thighs with your fingers, then rub half of the herb butter underneath. Spread the remaining butter over the outside of the turkey. Stuff the cavity with onion quarters.
2. Roast: Place the turkey breast-side up on the roasting rack. Pour 1 cup of broth into the pan. Cover the turkey loosely with foil and roast for 2.5 hours. After 2.5 hours, remove the foil, baste the turkey with pan juices, and roast uncovered for another 1-1.5 hours. Add more broth to the pan if it dries out.
3. Check Temperature: Insert a meat thermometer into the thickest part of the thigh (avoiding bone). It should read 165°F. If the skin isn’t golden enough, increase the oven to 425°F for the last 10 minutes.
4. Make Cranberry Sauce: While the turkey rests, combine cranberries, sugar, orange zest, juice, water, and cinnamon stick in a saucepan. Simmer over medium heat for 15-20 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove the cinnamon stick before serving.
5. Rest & Carve: Let the turkey rest for 30 minutes before carving. This keeps it juicy! Pour pan juices over sliced meat for extra flavor.
Key Details
Total Time: 4 hours 30 mins (Prep: 30 mins | Cook: 4 hours)
🍽️ Servings: 8-10 people
⚙️ Equipment: Roasting pan, meat thermometer, saucepan
Serving Suggestions
Pair your turkey with classic sides like garlic mashed potatoes, roasted Brussels sprouts, or green bean casserole. Serve the cranberry sauce in a small bowl for dipping or drizzle it over slices. For a festive touch, garnish the platter with fresh rosemary sprigs or orange slices. This meal shines at Thanksgiving, Christmas, or Sunday family dinners!
Pro Tips
Brining for Extra Flavor: For an even juicier turkey, brine it overnight in a mix of water, salt, brown sugar, and spices. Rinse and pat dry before roasting.
Double the Cranberry Sauce: The sauce keeps well in the fridge for up to a week. Use leftovers on toast, yogurt, or even as a glaze for chicken!
Resting is Key: Letting the turkey rest after roasting allows the juices to redistribute. Carving too early will dry it out—wait the full 30 minutes!
Storage and Reheating Instructions
Store leftover turkey in an airtight container in the fridge for up to 4 days. To reheat, place slices in a baking dish with a splash of broth, cover with foil, and warm at 325°F for 15-20 minutes. Cranberry sauce can be refrigerated for up to 1 week or frozen for 3 months. Thaw overnight in the fridge before using.
Troubleshooting
Dry Turkey: Overcooking is the main culprit. Use a meat thermometer and pull the turkey out once it hits 165°F. Basting every 30 minutes also helps.
Soggy Skin: If the skin isn’t crispy, remove the foil earlier, or increase the oven temperature at the end. Patting the turkey dry before seasoning is critical!
Too-Tart Cranberry Sauce: Balance it by stirring in 1-2 tbsp of honey or maple syrup. For a spiced version, add a pinch of nutmeg or clove.
Frequently Asked Questions
Can I use canned cranberry sauce instead?
Yes, but homemade tastes fresher and brighter! If using canned, warm it gently and add a squeeze of orange juice to enhance the flavor.
What if my turkey is smaller than 12 pounds?
Reduce the roasting time by 15-20 minutes per pound. Always check the internal temperature to avoid overcooking.
Can I freeze leftover turkey?
Absolutely! Shred or slice the turkey, store it in freezer bags with any pan juices, and freeze for up to 3 months. Thaw in the fridge before reheating.
Roasted Turkey with Cranberry Sauce
Ingredients
- 1 whole turkey 12-14 pounds, thawed if frozen
- 1/2 cup unsalted butter softened
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 4 garlic cloves minced
- 1 large onion quartered
- 2 cups chicken or turkey broth
- Salt and black pepper to taste
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 orange zest and juice
- 1/2 cup water
- 1 cinnamon stick optional
Instructions
- Preheat your oven to 325°F. In a bowl, mix the softened butter, rosemary, thyme, garlic, 1 tsp salt, and 1/2 tsp pepper. Gently loosen the turkey skin over the breast and thighs, then rub half of the herb butter underneath. Spread the remaining butter over the outside of the turkey. Stuff the cavity with onion quarters.
- Place the turkey breast-side up on the roasting rack. Pour 1 cup of broth into the pan. Cover the turkey loosely with foil and roast for 2.5 hours. After 2.5 hours, remove the foil, baste the turkey with pan juices, and roast uncovered for another 1-1.5 hours. Add more broth to the pan if it dries out.
- Insert a meat thermometer into the thickest part of the thigh. It should read 165°F. If the skin isn’t golden enough, increase the oven to 425°F for the last 10 minutes.
- While the turkey rests, combine cranberries, sugar, orange zest, juice, water, and cinnamon stick in a saucepan. Simmer over medium heat for 15-20 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove the cinnamon stick before serving.
- Let the turkey rest for 30 minutes before carving. Pour pan juices over sliced meat for extra flavor.
