- Prep Time
- 15 mins
- Total Time
- 3 h 30 m
- Serves
- 10
Ingredients
- 1
- fresh or frozen turkey, thawed if frozen (14 lb/6.5 kg)
- 1/4 cup
- olive oil, divided
- 60 mL
- 1 tbsp
- salt, divided
- 15 mL
- 1 1/4 tsp
- pepper, divided
- 6 mL
- 3/4 cup
- cranberry cocktail
- 175 mL
- 3/4 cup
- maple syrup
- 175 mL
- 1 pkg
- fresh or frozen cranberries
- 12 oz
- 2
- acorn squash, cut in 1/2-in. (1-cm) cubes (skin on)
- 2 tsp
- pumpkin pie spice
- 10 mL
Method
- Step 1
- Preheat oven to 425ºF (220ºC). Pat turkey dry with paper towel. Rub with half the oil. Season with 2 tsp (10 mL) salt and 1 tsp (5 mL) pepper all over and inside cavity. Tie legs together with kitchen twine and tuck in wing tips. Place turkey, breast-side up, on rack in roasting pan. Roast in lower-third of preheated oven 30 min., then reduce temperature to 325°F (160°C) and continue to cook approx. another 2 hr. In last hr. of cooking, baste once or twice with pan drippings.
- Step 2
- Meanwhile, make cranberry glaze. In saucepan, bring cranberry cocktail and maple syrup to a boil. Stir in cranberries and return to a boil. Reduce heat to medium, stirring occasionally, 10 to 12 min., until cranberries soften. To a small bowl, remove 1/4 cup (60 mL) of the cranberries from the sauce; set aside.
- Step 3
- Into saucepan mixture, stir 1/4 cup (60 mL) water and use immersion blender to puree until smooth; let cool in saucepan. In last 30 min. of cooking, use 1/4 cup (60 mL) of loosened cranberry glaze to baste turkey, 2 to 3 times.
- Step 4
- When turkey registers 185°F (85°C) on instant-read meat thermometer inserted into thickest part of inner thigh, transfer turkey to serving platter. Remove kitchen twine, tent loosely with foil and let rest 30 min.
- Step 5
- Increase oven to 425ºF (220ºC). In bowl, toss squash cubes with remaining oil, pumpkin pie spice, remaining salt and pepper. Arrange on parchment paper-lined baking sheet in single layer. Bake 18 to 20 min., or until golden brown and tender.
- Step 6
- Add reserved softened cranberries back into remaining cranberry glaze. Slice turkey and serve with roasted squash and cranberry glaze.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 230
- Fat:
- 7 g
- Saturated Fat:
- 2 g
- Carbs:
- 19 g
- Fibre:
- 2 g
- Sugar:
- 5 g
- Cholesterol:
- 85 mg
- Protein:
- 23 g
- Sodium:
- 260 mg