Roast Turkey w/ Sweet Cranberry Sauce Recipe

With Sautéed Onions & Brown Sugar

Posted by Sharon

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Allowing a turkey to rest 20 to 50 minutes after being removed from the oven allows the cooked meat to relax.  This in turn keeps the juices in the meat when carved instead of running out on to the cutting board or platter.


  • 1 (16 lb.) whole turkey, thawed
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 Tbsp. unsalted butter
  • 3 onions, chopped
  • 1 (15 oz.) can of jellied cranberry sauce
  • 1/2 C brown sugar


Clean the thawed turkey under cold water, remove the neck and giblets, and pat the turkey dry with paper towels. Salt and pepper the inside cavity of the turkey. Tie the legs together with string and twist the wings tips back.

Preheat the oven temperature up to 325 degrees. Spray a wire rack with a non-stick cooking spray. Place the rack into a large roasting pan. Place the turkey on the wire rack and cover with aluminum foil. Roast the turkey for 2 hours, being sure to baste the turkey about every 45 minutes with the juices from the pan.

Place the butter in a saucepan over medium heat. Allow the butter to melt completely, then add the onions. Continue to cook the onions in the butter until they are very soft but not browned. Add the cranberry sauce and brown sugar, stirring well. Place the heat on medium high and bring mixture to a steady boil. Reduce the heat to low and continue cooking 10 minutes, stirring occasionally. Remove the foil from the turkey after 2 hours and pour the cranberry mixture over the turkey. Continue to roast uncovered for 1 hour 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 180 degrees. Allow the turkey to set at least 20 minutes before carving. Serves 15.

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