Close

Turkey with molasses-cranberry glaze

  • 8 -10 portions
  • Print
  • Send
  • Full screen

Ingredients

Turkey

Molasses-cranberry glaze

Onion sauce

Dried cranberry mostarda

Celeriac and garlic purée

Loading

Please select at least one ingredient

Your shopping list has been updated!

See my list

Directions

Pro tip Once completed, click the steps to erase them.

  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.