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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.

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