Turkey with molasses-cranberry glaze

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Molasses-cranberry glaze

Onion sauce

Dried cranberry mostarda

Celeriac and garlic purée


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  1. Glaze: Combine all glaze ingredients in a saucepan and reduce by one-half over medium heat. Strain and set aside.
  2. Turkey: Preheat oven to 350°F (180°C). Cut onion into roughly 1 cm slices and place at the bottom of a roasting pan. Remove frozen turkey from bag and place in the roasting pan on top of the onion. Cover and place in oven immediately. After 3 hours, insert a cooking thermometer into thickest part of drumstick without touching bone.
  3. Continue cooking until thermometer reaches 170°F (80°C). Brush with one-third of glaze, then return to oven for 10 minutes with lid off. Repeat twice. Internal temperature must reach 185°F (85°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.
  4. Gravy: Transfer pan drippings to a stand mixer. Beat until smooth. Heat in a saucepan. Thicken with flour and butter by whisking until boiling. Season.
  5. Dried cranberry mostarda: Combine all ingredients in a saucepan and simmer gently until liquid turns into a light syrup. Chill.
  6. Combine celeriac, onion, garlic, and milk in a saucepan and simmer until tender. Transfer solid ingredients to a stand mixer, add butter, and purée. Season.
  7. Spoon gravy over turkey, garnish with a little mostarda, and serve with celeriac purée.