Moro Blood Orange/Cranberry Glazed Turkey

Moro Blood Orange/Cranberry Glazed Turkey

This version updates the classic roast turkey with a luscious glaze made from Moro blood orange juice and cranberry. The combination adds a bright note to the otherwise rich staple of holiday meals. It’s sure to be a hit at the next celebration of family or friends.
Course Main Dish



  • 1/2 cup Moro blood orange juice
  • 1/2 cup cranberry juice
  • 1/4 cup maple syrup
  • 1/4 cup red wine vinegar
  • 1/4 cup Cointreau liqueur
  • 1 cinnamon stick


  • 1 turkey about 11-12 pounds
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 8 small potatoes cut in half
  • 10 baby carrots
  • 10 baby beets
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 2 tablespoons butter



  • Combine all the ingredients in a small saucepan.
  • Heat over a medium setting and bring to a simmer.
  • Cook until the mixture has reduced and thickened to the consistency of a syrup.


  • Preheat oven to 325°F.
  • Place the turkey in a large roasting pan and brush with olive oil.
  • Season inside and out with salt and pepper.
  • Roast for about 2 hours, brushing with glaze every 20 to 30 minutes.
  • After the first 2 hours, arrange the potatoes, carrots, beets, and herbs around the turkey in the roasting pan. Dot with butter.
  • Continue to roast for about 1 hour.
  • Total cooking time should be about 3 hours.
  • If you choose to stuff the turkey, the cooking time increase to about 3 1/2 hours.
  • Transfer the turkey to a platter and surround with vegetables to serve.
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