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Ingredients3 h servings 649 cals
Original recipe yields 14 servings (14 -16 servings)
- For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
- Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO(R) Chipotle Sauce. Glaze can be refrigerated up to two days before using.
- To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO(R) Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
- One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.
Per Serving: 649 calories; 29.4 g fat; 13.7 g carbohydrates; 77.8 g protein; 233 mg cholesterol; 355 mg sodium. Full nutrition
ReviewsRead all reviews 2
We substituted a potent homemade hot sauce for the recipe provider's product, but the heat of the sauce disappeared in the roasting, leaving us with a turkey essentially just smeared with cranbe...