Cranberry Bbq Turkey or Chicken
Elevate your holiday table or weeknight dinner with this Cranberry BBQ Turkey or Chicken recipe—a mouthwatering blend of tangy, smoky, and sweet flavors! Featuring tender, juicy bone-in chicken or turkey infused with a delectable cranberry barbecue glaze, this dish combines whole berry or jellied cranberry sauce with bold barbecue sauce, brown sugar, and a hint of smoked paprika for a perfect balance of savory and sweet. Roasted to perfection and basted for caramelized goodness, it’s an easy yet show-stopping meal that’s ready in just over an hour. Garnish with fresh rosemary or parsley for a pop of color, and serve alongside your favorite sides for a comforting, crowd-pleasing feast. Perfect for family gatherings, dinner parties, or seasonal celebrations, this recipe is a must-try twist on classic roasted poultry.
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Recipe Information
Ingredients
- 4 pounds Turkey or chicken (bone-in, skin-on pieces or whole)
- 1 cup Cranberry sauce (whole berry or jellied)
- 1 cup Barbecue sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 sprigs Fresh rosemary or parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with aluminum foil or parchment paper for easier cleanup.
If you're using turkey or chicken pieces, pat them dry with paper towels. If using a whole turkey/chicken, ensure it's cleaned and fully thawed. Brush the turkey/chicken with olive oil, then season all sides evenly with half of the salt and black pepper.
In a medium mixing bowl, combine cranberry sauce, barbecue sauce, brown sugar, apple cider vinegar, garlic powder, smoked paprika, and the remaining salt and black pepper. Whisk until the mixture is smooth and well combined.
Place the turkey or chicken in the prepared baking dish, skin-side up if using pieces. Pour 3/4 of the cranberry barbecue sauce over the turkey/chicken, spreading it evenly with a spoon or brush. Reserve the remaining sauce for basting.
Roast the turkey or chicken in the preheated oven for 40 minutes (for pieces) or longer for a whole bird, depending on its size. Baste with the reserved sauce halfway through the cooking time.
Increase oven temperature to 425°F (220°C) for the last 10-15 minutes of cooking to caramelize the sauce and crisp up the skin. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Remove the turkey or chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute.
Garnish with fresh rosemary or parsley if desired, and serve warm with your favorite sides!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 34.5 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
