Source: Betty Crocker® Cookbook

Glazed Roast Turkey with Cranberry Stuffing
The shiny, red-hued glaze will make this year’s turkey even more special!
Serves: 18
Prep Time: 45 minutes
Cook Time: 5 hours 10 minutes


Cranberry Stuffing:
1 cup butter or margarine
3 medium celery stalks, (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onions
9 cups soft bread cubes, (15 slices) or corn bread cubes
1/2 cup dried cranberries, or raisins
2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon Pepper
The turkey:
1 whole turkey, 12 pounds, thawed if frozen
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze:
1 can (8 ounces) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup

1. Heat oven to 325 degrees F. Prepare Cranberry Stuffing. (See Note with stuffing directions for baking stuffing in casserole.) Stuff turkey just before roasting--not ahead of time. 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.

2. Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.

3. Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when the turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. While turkey is roasting, cook giblets for Turkey Giblet Gravy.

4. Prepare Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.

5. Place a tent of aluminum 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 aluminum foil to keep warm. Allow to stand about 15 minutes for easiest carving. While turkey is standing, prepare gravy if desired.

6. To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and gravy separately.

Cranberry Stuffing

Melt butter in 10-inch skillet 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 ingredients; toss. Stuff turkey just before roasting.

Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325 degrees F oven 30 minutes. Uncover and bake 15 minutes longer.

Cranberry-Apple Glaze
Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth.