Juicy Turkey with Cranberry Sauce
- 13-15 lb. pre-brined turkey
- 5 tablespoons softened butter
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and ground black pepper to taste
- 12 oz. fresh or frozen cranberries
- ½ cup granulated sugar
- ½ cup water
- ¼ teaspoon salt
- Zest of 1 lemon or orange
- Pre-heat the oven to 350 degrees.
- Remove anything from the cavity of the turkey (butchers often place the neck and gizzards in there) and pat the bird dry with a paper towel.
- Place on a rack inside a large roasting pan.
- Mix together the butter and fresh herbs and rub the turkey with the mixture.
- Season with salt and pepper and place in the oven. Turkeys cook at about 13 minutes per pound, unstuffed, but use a thermometer to double check. It needs to reach an internal temperature of 165 degrees F to be safe.
- To make the cranberry sauce, add the cranberries, sugar, water, salt and zest to a pot. Simmer on medium, stirring often, for 10 to 15 minutes or until the fruit is soft. Allow to cool.
NOTE: If you buy a frozen turkey, place it in a roasting pan and allow to defrost in the refrigerator. A 15 lb. turkey will take 3 to 4 days to defrost.