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Juicy Turkey with Cranberry Sauce

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


  1. Pre-heat the oven to 350 degrees.
  2. 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.
  3. Place on a rack inside a large roasting pan.
  4. Mix together the butter and fresh herbs and rub the turkey with the mixture.
  5. 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.
  6. 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.