Lunch: Roasted Turkey with Maple Cranberry Glaze

A classic roasted turkey with a sweet and tart cranberry glaze that's perfect for Thanksgiving.

This recipe includes fertility superfoods such as:

Cranberries, Apple Cider Vinegar

Health and fertility benefits of Roasted Turkey with Maple Cranberry Glaze

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

8 tablespoons butter, softened, plus 3 tablespoons
1 tablespoon Paula Deen's House Seasoning
2 tablespoons fresh parsley, chopped
2 tablespoons shallots, minced
2 tablespoons garlic cloves, minced
1 (15 lb) turkey
1 (12 oz) bag cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon black pepper, freshly ground

Instructions

Preheat oven to 375 º.
In a small mixing bowl combine 8 tablespoons butter, House Seasoning, parsley, shallots and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.
Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 º. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

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