Glazed Roast Turkey with Cranberry Stuffing and Apple Jelly
A festive whole roasted turkey featuring savory bread stuffing studded with dried cranberries and aromatic herbs, finished with a glossy cranberry-apple glaze. The herb-seasoned stuffing combines sage and thyme with tender sauteed vegetables, while the sweet-tart glaze creates a beautiful mahogany exterior. Perfect centerpiece for Thanksgiving, Christmas, or special family gatherings. This version stands out with its dual cranberry elements in both stuffing and glaze, creating layers of complementary flavors throughout the meal.
Ingredients
- 1 cup butter or margarine
- 3 medium celery stalks, with leaves, chopped (1 1/2 cups)
- ¾ cup onion, finely chopped
- 9 cups soft bread cubes, 15 slices or cornbread cubesgluten-free bread cubes1:1gluten-free
Ensure bread is completely dry for proper texture
- ½ cup dried cranberries or raisins
- 2 tablespoons fresh sage leaves, chopped or 1 1/2 teaspoons dried
- 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 whole turkey, 12 lb, thawed if frozen
- 2 tablespoons butter or margarine, melted
- 1 can (8 oz) jellied cranberry saucehomemade cranberry sauce1:1preservative-free
Reduce sugar content if using homemade version
Full guide → - ¼ cup apple jelly
- ¼ cup light corn syrup
Instructions
- 1
Heat oven to 325°F
- 2
Melt butter in skillet over medium heat and cook celery and onion until tender
- 3
Stir in one-third of bread cubes, then transfer to large bowl
- 4
Add remaining bread cubes, cranberries, herbs, salt and pepper, then toss to combine
- 5
Stuff wishbone area first, then fasten neck skin with skewer
- 6
Fold wings across back with tips touching
- 7
Fill body cavity lightly without packing
- 8
Tuck drumsticks under skin band or tie with string
- 9
Place turkey breast-side up on rack in shallow roasting pan
- 10
Brush with melted butter and insert meat thermometer in thickest thigh part
- 11
Roast uncovered until thermometer reads 165°F in thigh and stuffing
- 12
Mix glaze ingredients in saucepan and cook over medium heat until melted and smooth
- 13
Brush glaze on turkey about 20 minutes before done
- 14
Tent with foil when golden and cut leg ties when two-thirds done
- 15
Let rest 15 minutes before carving and brush with remaining glaze
Tips
Use an ovenproof meat thermometer placed in the thickest part of the thigh, avoiding bone contact, to ensure accurate doneness at 165°F.
Stuff the turkey just before roasting and pack stuffing loosely as it expands during cooking, preventing uneven cooking.
Let the turkey rest 15 minutes after roasting for easier carving and to allow juices to redistribute throughout the meat.
Good to Know
Refrigerate leftover turkey within 2 hours. Remove stuffing and store separately in refrigerator for up to 3 days.
Prepare stuffing mixture up to 1 day ahead and refrigerate. Stuff turkey just before roasting for food safety.
Carve at the table for presentation. Serve immediately while hot with additional warm glaze on the side.
Common Mistakes
Use a meat thermometer to avoid undercooking and food safety issues
Do not pack stuffing tightly to avoid uneven cooking and temperature distribution
Tent with foil when browning too quickly to prevent burning while interior cooks
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Ensure bread is completely dry for proper texture
General Alternatives
Reduce sugar content if using homemade version
Full guide →FAQ
Can I prepare the stuffing ahead of time?
Yes, prepare the stuffing mixture up to 1 day ahead and refrigerate, but only stuff the turkey just before roasting for food safety reasons.
What if I don't have a meat thermometer?
Begin testing for doneness 30 minutes before the estimated time by checking if drumsticks move easily and juices run clear when thigh is pierced.
How long will leftover turkey keep?
Refrigerate leftover turkey and stuffing separately within 2 hours of cooking. Both will keep safely for 3-4 days in the refrigerator.