Glazed Roast Turkey with Cranberry Stuffing


This turkey was incredible. I had hunted and hunted for a recipe to cook this past Christmas and found a wonderful one on from Betty Crocker. It took quite a bit of prep work but was worth it. There was so much stuffing but it all. got. eaten.

Ok, let me tell you the things which I learned first of all, then onto the recipe. Yes, you can overstuff a turkey. Haha. This one was a little overfull and next time I’ll bake more of the stuffing in a separate container.

I also need to figure out my fully gas oven a bit more – sometimes things get a little burned if they’re too close to the bottom of the oven.

Glazed Roast Turkey with Cranberry Stuffing

Prep time:
Cook time:
Total time:



  • 1 c butter
  • 3 medium celery stalks with leaves
  • ¾ c finely chopped onion
  • 9 c bread cubes
  • ½ c dried cranberries
  • 1½ t dried sage
  • 1 t dried thyme
  • 1 t salt
  • ½ t pepper


  • 1 whole turkey (12 lb), thawed
  • 2 T butter, melted

Cranberry-Apple Glaze

  • 8 oz cranberry sauce
  • ¼ c apple jelly
  • ¼ c honey


  1. Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
  2. Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  3. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
  4. Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165ºF when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165ºF when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates.
  5. Mix all glaze ingredients in a saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
  6. Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.


  • Emily

    Looks delicious! And even more amazing that it was one of your own hand-raised turkeys. Not too many people here in New Zealand can say they’ve done this.

  • Mandy

    Wow – that looks like one huge turkey!! How many lbs was it and how long did you have to cook it for?

    I’d love to visit New Zealand one day. Ever since watching films like Lord of the Rings (yes, yes cliche I know), it’s been on my bucket list. Kaukapakapa seems like a mouthful to say (how exactly do you pronounce it?)

    Thanks for your blog.. love reading about your life and seeing your photos.

  • Jo

    The stuffing is always the best part for me. Can you post the recipe? I didn’t see it in your post and I’m looking for ideas for Thanksgiving this year. I’m trying to be super organized since it’s our turn for all the family this year and I’m not reaaaally a cook.

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