- 1 1/2 cups cranberries, defrosted, if frounceen
- 3 tablespoons grated orange zest
- 1/3 cup orange juice
- 2 tablespoons light brown sugar
- 2-3 sprigs of thyme, plus extra to garnish
- 1/4 cup butter
- 4 pound turkey, giblets removed
- salt and pepper
Preheat the oven to 450 degrees F. Prepare the brick according to the manufacturer's instructions. Place the cranberries in the bottom half, then add the orange zest, juice and sugar. Stir well. Place the sprigs of thyme on top.
Soften the butter and season to taste. Lift the skin away from the turkey breast and spread the butter all over the flesh. Press the skin back into place.
Put the turkey, breast-side up, on the bed of cranberries. Season to taste. Cover with the top half of the brick and place in the oven. Bake for exactly 2 hours without opening the oven door.
Lift the turkey out of the brick and place on a warmed serving platter. Remove the cranberries with a slotted spoon and arrange around the turkey. Garnish with thyme and serve the juices separately.
Recipe reprinted by permission of Hamlyn. All rights reserved.
nutrition information per serving
556 calories; 21g total fat; 252mg cholesterol; 242mg sodium; 12g carbohydrates; 2g fiber; 75g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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