Turkey with Orange-Cranberry Glaze

Ingredients:

• 1 turkey weighing 5.5-6.5 kg.
• 8 sprigs of fresh rosemary
• 8 sprigs of fresh thyme
• 10 tbsp unsalted butter
• 1 small onion, chopped
• 3 cloves garlic, crushed
• 900 g of cranberries
• 1 and 1/4 cups sugar
• 1/4 cup apple cider vinegar
• 1 heaping tablespoon chipotle peppers in adobo sauce
• Finely grated zest and juice of 2 oranges
• 1-3 cups lightly salted chicken broth

Preparation:

1. Preheat oven to 175°C.
2. Pat the turkey dry with paper towels and fold the wings under. Season the turkey inside and out with 2 tablespoons of salt and 1/2 teaspoon of black pepper. Place 5 sprigs of rosemary and 5 sprigs of thyme in the cavity. Tie the legs together and place the turkey breast-side up on the rack in a roasting pan. Let stand at room temperature for 1 hour.
3. Heat a saucepan over medium heat and add 4 tablespoons of butter. Add the onion, garlic, and the remaining 3 sprigs each of rosemary and thyme. Cook until the onion is soft, 6 minutes. Add the cranberries, sugar, vinegar, chipotle peppers, orange zest and juice, and 1 teaspoon of salt. Simmer until the cranberries begin to burst, 8 minutes. Strain. Set aside half the sauce for serving.
4. Melt the remaining 6 tablespoons butter in the microwave in 30-second intervals. Brush the entire surface of the turkey with the melted butter. Pour 1 cup of broth into the roasting pan. Roast for 2 hours, basting with the pan juices every 30 minutes after the first hour. Add more broth if the roasting pan seems dry.
5. After 2 hours of roasting, begin basting the turkey every 20 minutes with the cranberry glaze until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 1 hour more, covering with foil if the skin is browning too much.
6. Transfer the turkey to a cutting board and let rest for 30 minutes before carving. Serve with the reserved glaze.