Choose your Country or Region
-
North America
-
Asia Pacific
-
Africa
-
Europe & Middle East
-
Latin America & Caribbean
Join Cranberry Club
Please enter your information below to join the Cranberry Club
The First Name field is required.
The Last Name field is required.
The Email Address field is required.
Email address is not in a correct format.
The Password field is required.
Your password must contain 6-12 characters, a capital letter and a number.
The Confirm Password field is required.
'Confirm Password' and 'Password' do not match.
The City field is Required.
The State field is Required.
The Zip Code field is Required.
The Zip Code is not in a correct format.
You must agree to our terms & conditions.
Join the Club
If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
The First Name field is required.
The Last Name field is required.
The Email Address field is required.
Email address is not in a correct format.
Sign in to the Cranberry Club
Sign in to the Cranberry Club
PERMISSION REQUIRED
EMAIL REQUIRED
In order to add you to our Cranberry Club, we need your email address. If you want to proceed with your Facebook login, please login again and grant permission to share your email address.
In order to add you to our Cranberry Club, we need your email address. If you want to proceed with your Facebook login, please add your email in your Facebook account.
Forgot Password
Reset Password
Thanks!
Thanks!
Sorry!
Thanks you for joining the Cranberry Club
Your password has been reset successfully
Thank you, instructions to reset your password has been sent to your email.
Facebook user is not allowed to change password in OS.com, Please login into Facebook and change for the same.
A confirmation email has been sent to the email address you used to register your account.
To set your password, please visit this link
- Share
-
-
-
INGREDIENTS
INGREDIENTS
- 1 cup (250 mL) Ocean Spray® Jellied Cranberry Sauce
- 1/4 cup (50 mL) honey
- 1 8 to 12-lbs (3.5 to 4.5 kg) fresh or frozen turkey, thawed
- 1 lemon
DIRECTIONS
DIRECTIONS
Glaze:
Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 250 mL.
Turkey:
Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin. Preheat oven to 325°F (160°C).
Thinly slice 1 lemon. Loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 170°F (77°C), approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving.
Makes 12 to 16 servings.
The following information is provided courtesy of the Canadian Turkey Marketing Agency at www.turkeyfordinner.ca
Preparation - Cooking Times and Temperatures
WHOLE BIRD
NOTE: Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven's thermostat, how many times the oven door is opened during roasting, the size of the turkey in relation to the size of the oven.
Pre-Heat Oven to 325°F (160°C)
Roasting Times
Weight Stuffed Unstuffed
6 - 8 lbs
(3.0 - 3.5 kg) 3 - 3 ¼ hours 2 ½ - 2 ¾ hours
8 - 10 lbs
(3.5 - 4.5 kg) 3 ¼ - 3 ½ hours 2 ¾ - 3 hours
10 - 12 lbs
(4.5 - 5.5 kg) 3 ½ - 3 ¾ hours 3 - 3 ¼ hours
12 - 16 lbs
(5.5 - 7.0 kg) 3 ¾ - 4 hours 3 ¼ - 3 ½ hours
16 - 22 lbs
(7.0 - 10.0 kg) 4 - 4 ½ hours 3 ½ - 4 hours
For an unstuffed whole turkey, breasts or large thighs, the thermometer should read 170°F (77°C). For a stuffed turkey, the thermometer should read 180°F (82°C) and the juices run clear. Also measure the stuffing in the cavity. The thermometer should read at least 74ºC (165ºF). Let the bird stand 15 to 20 minutes before removing all of the stuffing to a bowl and carving.
Write a Review
WriteAReviewSuccessHead
- Select State
- SELECT STATE
- Alabama
- Alaska
- Arizona
- Arkansas
- California
- Colorado
- Connecticut
- District of Columbia
- Delaware
- Florida
- Georgia
- Hawaii
- Idaho
- Illinois
- Indiana
- Iowa
- Kansas
- Kentucky
- Louisiana
- Maine
- Maryland
- Massachusetts
- Michigan
- Minnesota
- Mississippi
- Missouri
- Montana
- Nebraska
- Nevada
- New Hampshire
- New Jersey
- New Mexico
- New York
- North Carolina
- North Dakota
- Ohio
- Oklahoma
- Oregon
- Pennsylvania
- Rhode Island
- South Carolina
- South Dakota
- Tennessee
- Texas
- Utah
- Vermont
- Virginia
- Washington
- West Virginia
- Wisconsin
- Wyoming
Your recipe rating has been submitted successfully
Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
- Calories
- Fat
- Sugars
- Saturated Fat
- Carbohydrates
- Protein
- Sodium
- Fiber
- Cholesterol
- Potassium
- Calcium
- Folate
- Zinc
- Vitamin A
- Vitamin C
- Vitamin E
Email Recipe
Thanks
The recipe has been shared.