3tablespoonsbutterroom temperature (I used this cranberry orange compound butter)
salt and pepper
4sprigs rosemaryplus more for garnish
1lemonhalved
2cupschicken/turkey broth
12ouncesfresh cranberries
1large sweet onionchopped
Instructions
Preheat oven to 425 degrees (or 400 degrees convection roast).
Combine all the ingredients for the glaze in a small sauce pot. Bring to a boil, whisk until butter is melted, lower to a simmer and let cook down for about 10 minutes. Set aside and let cool.
Place the turkey in a roasting pan breast side up. Smear the butter all over the turkey and underneath the skin on the breast carefully. Season the outside and inside cavity of the bird generously with salt and pepper.
Stuff the cavity with the rosemary and lemon halves.
Arrange the cranberries and onions around the turkey on the bottom of the roasting pan.
Combine 2/3 of the glaze with the broth and pour into the bottom of the pan (not on top of the turkey).
Cover loosely with tin foil and place the turkey in the oven.
Roast for 30 minutes then reduce heat to 350 degrees (325 convection roast). Baste the turkey with the juices from the bottom of the pan at this point as well.
Roast for about 3 hours (15 minutes per pound is a good estimate) or until turkey reaches internal temperature of 160 degrees. Remove the foil during the last 25 minutes so the turkey turns a nice golden brown and the skin crisps up.
Every 25 minutes, alternate between basting the turkey with the pan juices and brushing with the remaining glaze. End with a generous brushing of glaze.
Remove from the oven and let rest, covered for 20 minutes before carving.
Serve with the cranberries, onions and juices from the pan. Garnish with additional rosemary.