CRANBERRY ORANGE GLAZE FOR TURKEY RECIPES

Steps:

• Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
• Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.

Steps:

• Heat oven to 325°F. Line roasting pan with foil; spray rack with cooking spray.
• In 1-quart saucepan, heat cranberry juice to boiling. Cook 10 minutes or until reduced by half. Stir in marmalade, honey, butter and salt. Cook over medium heat 2 minutes or until butter is melted.
• Place turkey, breast side up, on rack in pan. Brush turkey with half of the glaze. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Cover turkey loosely with foil.
• Bake 1 hour. Uncover; brush with glaze. Bake 1 hour 45 minutes longer, basting with remaining glaze every 30 minutes, until thermometer reads 165°F. (Cover loosely with foil during last 30 minutes of baking if necessary to prevent excessive browning.) Let stand 10 minutes before carving.