|| Turkey ||

Preheat the oven to 350. To prep the de-thawed turkey, remove any parts from the cavity. Truss the turkey to ensure an even cook.

Stuff the turkey with sage and rosemary. Line the bottom of the roasting pan with onions that are peeled and halved. Pour in the poultry stock. Place Turkey onto the rack that sits in the roasting pan breast side up. Generously drizzle the turkey with olive oil and sprinkle with salt until it’s all covered. About 2 tablespoons. Massage the oil and salt onto the bird to make sure it’s coated evenly and reaches the whole surface area of the skin. 

Place in the oven on the middle rack.

The cook time will vary based off of the weight of your respective turkey as well as whether or not you choose to stuff the turkey (more than the recipe calls for). It will roughly take 15 minutes per pound.

While the turkey is roasting, generously baste every 30 minutes. Tent the Turkey with foil if the skin is browned but the internal temperature isn’t finished to prevent burning. The turkey will be finished when the breast and thigh register 165 degrees. If the turkey didn’t come with an inserted thermometer, place a meat thermometer into thigh towards the breast making sure to not touch the bone for an accurate reading. 

|| Cranberry Vanilla Bean Clove Glaze ||

Place one cup of the orange juice into a saucepan. Add cranberries, beans from the vanilla bean, ground nutmeg, ground cloves, and salt and place over low-medium heat. You want the mixture to slowly heat releasing the cranberries. If you rush this step the glaze will be too bitter. Continue to cook on the stove, stirring occasionally until all the cranberries have burst and the mixture has thickened. About 10-15 minutes. Take off the heat and add remaining orange juice and butter. Mix until the butter has melted and set aside. 

When the turkey is finished, take a natural haired brush and generously glaze the turkey with the sauce. Place back in the oven for 5 more minutes. Take out of the oven and cover the turkey with tin foil for 10 minutes. Remove the tin foil and glaze an additional time before serving.