1. Place an oven rack in the bottom third of the oven and preheat to 425° F.
2. Remove giblets from both cavities. Place on a rack set in a large roasting pan with 1 cup water in the bottom, or in a nonstick roasting pan. Rub turkey all over with butter, salt and pepper. Tuck wing tips under and tie legs together with kitchen string to hold shape. Lay turkey on its side, with a drumstick pointing up, propping it up with balls of aluminum foil if necessary. Roast uncovered 25 minutes.
3. Remove turkey from oven and turn over to its other side, using tongs or paper towels to protect the hands, and using foil balls again if necessary. Baste with pan drippings and roast uncovered 25 minutes. Turn and baste two more times, each roasting uncovered on one side for 25 minutes, for a total of 1 hour and 40 minutes.
4. Meanwhile, heat cranberry sauce, apricot jelly or jam, orange juice and cumin in a small saucepan. Bring to a boil, whisking to remove lumps. Use the whisk or a spoon to push mixture through a fine-mesh strainer into a bowl.
5. Reduce oven temperature to 350° F. Turn turkey breast side up and brush with half of cranberry glaze. Roast 20 minutes or until shiny and sticky, then brush with remaining glaze and pan juices and roast 15 to 20 minutes longer, until turkey turns medium reddish brown with a crispy skin, the PERFECT ROAST® Thermometer pops up, and a meat thermometer inserted into thickest part of thigh registers 180° F. Remove from oven, cover loosely with foil and let stand 20 minutes before carving.

There are no reviews for this recipe. Be the first to review it.