Spatchco*ck Cranberry Orange Glazed Turkey Recipe (2024)

Prep Time20 minutes

Cook Time1 hour 30 minutes

Total Time1 hour 50 minutes

Ingredients

• For the glazed turkey:
• 1-12 pound turkey
• 6 large carrots, peeled and cut into large pieces
• 4 stalks celery, cut in half
• 1 large yellow onion, peeled and cut into quarters
• 3 garlic cloves, peeled and left whole
• 1/2 cup fresh orange juice
• 1/2 cup cranberry juice, plus 2 teaspoons
• 4 tablespoons soy sauce
• 1/4 teaspoon ground cinnamon
• Small pinch freshly grated nutmeg
• 1/4 teaspoon ground black pepper
• 3 tablespoons honey
• 2 teaspoons corn starch
• 1 cup chicken or turkey stock
• 1 orange, sliced
• For the sweet potato & fennel gratin:
• 3 tablespoons unsalted butter
• 2 1/2 ounces shallots, halved and sliced
• 1 fennel bulb, quartered core removed, thinly sliced (keep leafy tops for garnish)
• 1 1/2 pounds white sweet potatoes or yams, peeled and thinly sliced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• Small grating fresh nutmeg
• 4 ounces white cheddar cheese, grated
• 1/4 teaspoon salt
• Small pinch ground black pepper
• 1 tablespoon Parmesan cheese, grated
• 2 tablespoons panko bread crumbs

Instructions

1. For the glazed turkey:
2. Preheat oven to 425°F.
3. Arrange the carrots, celery, onion and garlic in the bottom of a roasting pan.
4. Spatchco*ck the turkey, by removing the backbone and lay flat. For step by step instructions with photosclick here,lay bone-side down onto the vegetables. Set aside while you make the glaze.
5. To a saucepan add the orange juice, cranberry juice, soy sauce, spices and honey.Heat over medium heat and stir while it simmers and thickens.
6. Mix 2 teaspoons cranberry juice with the corn starch, whisk into the glaze and simmer until thick. Pour half of the glaze into a bowl and brush all over the skin of the turkey. Do not use the glaze that was brushed onto the raw turkey for the cooked turkey. (see note) Place the orange slices on top of turkey. Keep the other half of the glaze separate from the raw meat to brush over the cooked turkey.
7. Pour the stock into the bottom of the pan to cover the vegetables.
8. Place the turkey in the oven and roast for 40 minutes. Brush more glaze over the turkey and rotate the pan. Roast for 50 minutes more until a meat thermometer reads 165°F when inserted into the thickest part of the leg.
9. While the turkey roasts, make the gratin.
10. For the sweet potato & fennel gratin:
11. To a large cast iron or oven proof skillet, add the butter over medium heat.
12. When melted add the shallots and fennel and sauté until softened, 5 minutes.
13. Whisk flour into the onions and fennel and cook for 1 minute. Whisk in the milk and nutmeg and continue to whisk until thickened. Stir in the cheese, salt and pepper.
14. Stir in the potatoes until all slices are coated with the sauce and arrange in an even layer. Cover with foil or lid and simmer over medium heat for 10 minutes. Remove the lid and simmer for 10 more minutes until the potatoes are tender and sauce is thick.
15. Remove the turkey from the oven and transfer to a cutting board to rest.
16. Once the potatoes are cooked, sprinkle the top with Parmesan and panko bread crumbs. Broil for a few minutes until the top is golden brown, keep an eye on it so it doesn't burn.
17. For the gravy:
18. Remove the carrots and celery from the pan drippings set aside to serve later. Add the onions and garlic to a blender.
19. Skim off as much fat as you can from the juices, or use a fat separator. Strain the juices and add to the blender, blend until smooth. Transfer to a saucepan over medium heat.
20. Add 1 tablespoon of corn starch to a bowl and stir in 1 tablespoon chicken stock. Whisk this into the gravy and simmer until thickened.

Notes