1 cup Ocean SprayŽ Jellied Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or frozen turkey, thawed
Start by making glaze. Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 1 cup.
Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin.
Preheat oven to 325°F.
Thinly slice 1 lemon. Carefully loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 180°F, approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving.
Makes 12 to 16 servings.
If stuffing turkey, the stuffing should be prepared and loosely packed into the turkey just before placing turkey in oven. Increase roasting time to 3 to 3 1/2 hours. The stuffing should register 165°F on meat thermometer.
To ensure food safety, remove stuffing immediately after cooling; do not store in bird.
The following information is provided by the USDA Food Safety and Inspection Service web site, regarding the timetable for cooking a fresh or thawed turkey in preheated 325°F oven. These times are approximate and should always be used in conjunction with a properly placed thermometer.
Product Weight---Unstuffed Timing---Stuffed Timing
8 to 12 pounds---2 3/4 to 3 hours---3 to 3 1/2 hours
12 to 14 pounds---3 to 3 3/4 hours---3 1/2 to 4 hours
14 to 18 pounds---3 3/4 to 4 1/4 hours---4 to 4 1/4 hours
18 to 20 pounds---4 1/4 to 4 1/2 hours---4 1/4 to 4 3/4 hours
20 to 24 pounds---4 1/2 to 5 hours---4 3/4 to 5 1/4 hours