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Cranberry BBQ Turkey Recipe

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This recipe for Cranberry BBQ Turkey is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp packed dark brown sugar
2 tsp garlic powder
2 tsp sweet paprika
1 tsp ground black pepper
1 tsp chili powder
1/ tsp kosher salt
1/2 tsp ground cumin
1/2 tsp dry mustard
1 12-14 lb fresh or thawed turkey
1 recipe Cranberry BBQ sauce

Cranberry BBQ sauce:
1 large finely chopped onion
1 tbsp olive oil
1 14-oz can whole cranberry sauce
1 cup cranberry pomegranate juice
2/3 cup chili sauce
1 tbsp balsamic vinegar
1 tsp dry mustard
2 tbsp fresh oregano
Directions:
Directions:
Preheat oven to 325ºF. In a small bowl stir together all ingredients except turkey and sauce. Set spice mixture aside.

Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Starting at neck end, loosen skin sliding your fingers underneath, separating skin from meat. Rub spice mixture under skin, over breast, and toward thighs.

Rub 2 tbsp olive oil over turkey. Pull neck skin to back; fasten with a small skewer. Tuck wings under breast. Loop kitchen string around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a roasting pan. Insert an oven-going meat thermometer into center of an inside thigh muscle, avoiding bone. Cover loosely with foil.

Roast 2 3/4 hours. Remove foil. Roast 15-45 minutes more, or until thermometer reaches 175ºF. Generously brush turkey with 1/2 cup Cranberry BBQ sauce the last 15 minutes. Remove from oven.

Cover turkey with foil. Let stand 15 minutes. Remove foil. Sprinkle with fresh oregano. Serve with remaining Cranberry BBQ Sauce and kumquats.

Cranberry BBQ sauce:
In a medium saucepan cook chopped onion in 1 tbsp olive oil over medium heat, about 6 minutes. Add cranberry sauce, cranberry-pomegranate juice, chili sauce, balsamic vinegar, and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered, 25 minutes or until thickened. Stir in 2 tbsp snipped fresh oregano; cook 1 minute more.

 

 

 

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