Our cranberry-maple-glazed turkey is a stunning holiday centerpiece. It's tender from the dry-brine, and sweet-tart from being brushed with a mixture of cranberry sauce and maple syrup.
Instructions
1
Dry-brine the turkey
2
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.
3
Finish prepping the turkey
4
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.
5
Mix the glaze
6
In a small bowl, stir together the maple syrup, cranberry sauce and chopped walnuts. Spoon the mixture evenly over the turkey.
7
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.
8
Rest, then carve
9
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.
