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Turkey in a Brick with Cranberries and Orange

Source: The Cranberry Cookbook
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 4
1 1/2 cups cranberries, defrosted, if frozen
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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 556
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 12g
Sodium: 242mg
% Cal. from Fat: 34%
Cholesterol: 252mg
Protein: 75g
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Suzan Reviewed: 11/04/2011
What's a brick and where do I get it?
Wow, turkey in two hours with delicious baked cranberry sauce? Sounds great. Two things: the recipe could use a link to a brick, whatever that is. Second, what if I can't find a four pound turkey? How big a turkey is the maximum for a brick? I would appreciate information as to how to adjust cooking time per pound of turkey. Other than that, it's fabulous. Wouldn't it be nice not to have to get up at 6 on Thanksgiving to cook a turkey for 8 hours?
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