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Cranberry Glazed Rotisserie Turkey
Created by: Howcan Team
Ingredients
- 1 (12-14 pound) whole turkey
- 1 cup of cranberry sauce
- 1/4 cup of orange juice
- 1/4 cup of honey
- 2 tablespoons of Dijon mustard
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/4 teaspoon of ground cinnamon
Instructions
- In a small saucepan, combine 1 cup of cranberry sauce, 1/4 cup of orange juice, 1/4 cup of honey, 2 tablespoons of Dijon mustard, 1/2 teaspoon of salt, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/4 teaspoon of ground cinnamon. Cook over medium heat, stirring occasionally, until the cranberry sauce is melted and the glaze is well combined. Set aside to cool.
- Preheat the rotisserie to 350°F (175°C).
- In a small bowl, mix together 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
- Rinse the turkey and pat dry with paper towels. Season the turkey inside and out with the salt, pepper, garlic powder, and onion powder mixture.
- Truss the turkey with kitchen twine and secure it onto the rotisserie spit according to the manufacturer's instructions.
- Place the rotisserie spit with the turkey into the rotisserie and cook for about 15 minutes per pound, or until the internal temperature of the turkey reaches 165°F (75°C), basting with the cranberry glaze every 30 minutes during the last hour of cooking.
- Once the turkey is cooked through, carefully remove it from the rotisserie and let it rest for 20 minutes before carving.
- Serve the cranberry glazed rotisserie turkey with any remaining glaze on the side. Enjoy!
The history of Rotisserie Turkey with cranberry glaze dates back to the early American settlers who incorporated indigenous cranberries into their traditional Thanksgiving feasts. This succulent dish gained popularity in the 20th century as a modern twist on the classic roasted turkey. Renowned chefs like Julia Child and Emeril Lagasse have popularized this recipe, infusing it with their own unique flavors and techniques. Today, the best versions of this dish can be found in upscale restaurants and gourmet delis across the United States, particularly in regions known for their cranberry production such as Massachusetts and Wisconsin. The key to perfecting this dish lies in the balance of savory and sweet flavors, as well as achieving a crispy, golden-brown skin on the turkey. Whether roasted in a traditional oven or on a rotisserie, the cranberry glaze adds a delightful tangy sweetness that complements the rich, tender meat. For a unique twist, some chefs also incorporate other seasonal ingredients such as orange zest or maple syrup into the glaze, adding depth to the flavor profile.
210 min
8-10 servings
450 per serving calories
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