Glazed Roast Turkey with Cranberry Stuffing

Glazed Roast Turkey with Cranberry Stuffing

The shiny, red-hued glaze will make this year's turkey even more special!

Prep Time



Total Time






cup butter or margarine
medium celery stalks (with leaves), chopped (1 1/2 cups)
cup finely chopped onion
cups soft bread cubes (15 slices) or cornbread cubes
cup dried cranberries or raisins
tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2
teaspoons salt
teaspoon pepper
whole turkey (12 lb), thawed if frozen
tablespoons butter or margarine, melted
Cranberry-Apple Glaze
can (8 oz) jellied cranberry sauce
cup apple jelly
cup light corn syrup
  1. Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
  2. Stuff turkey just before roasting. 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.
  3. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
  4. Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165ºF when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165ºF when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
  5. In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
  6. Place a tent of 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 foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.
Makes 18 servings (3 oz turkey and 1/2 cup stuffing each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Leftover glaze is divine drizzled over vanilla ice cream.
The timetable is based on chilled or completely thawed turkeys at a temperature of about 40°F and placed in preheated ovens. Differences in the shape and tenderness of individual turkeys also can necessitate increasing or decreasing the roasting time slightly. For prestuffed turkeys, follow package directions very carefully; do not use Timetable.
You can vary the flavor of the stuffing when you try other dried fruit in place of the dried cranberries.
To bake stuffing separately, place in greased 3-quart casserole or 13x9-inch (3-quart) glass baking dish. Cover and bake in 325°F oven 30 minutes. Uncover and bake 15 minutes longer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 290 ),
  • Total Fat 32 g
    • (Saturated Fat 8 g,),
  • Cholesterol 125 mg;
  • Sodium 580 mg;
  • Total Carbohydrate 25 g
    • (Dietary Fiber 1 g,
  • Protein 42 g;
Percent Daily Value*:
    • 1 Starch;
    • 1/2 Fruit;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.