Maple-Cranberry Glazed Turkey with Spiced Acorn Squash

  • Prep Time 15 min
  • Total Time 3 h 30 min
  • Serves: 10


  • 1 fresh or frozen turkey, thawed if frozen (14 lb/6.5 kg)
  • 1/4 cup olive oil, divided 60 mL
  • 1 tbsp salt, divided 15 mL
  • 1 1/4 tsp pepper, divided 6 mL
  • 3/4 cup cranberry cocktail 175 mL
  • 3/4 cup maple syrup 175 mL
  • 1 pkg fresh or frozen cranberries 12 oz
  • 2 acorn squash, cut in 1/2-in. (1-cm) cubes (skin on)
  • 2 tsp pumpkin pie spice 10 mL


  • Step 1

    Preheat oven to 425ºF (220ºC). Pat turkey dry with paper towel. Rub with half the oil. Season with 2 tsp (10 mL) salt and 1 tsp (5 mL) pepper all over and inside cavity. Tie legs together with kitchen twine and tuck in wing tips. Place turkey, breast-side up, on rack in roasting pan. Roast in lower-third of preheated oven 30 min., then reduce temperature to 325°F (160°C) and continue to cook approx. another 2 hr. In last hr. of cooking, baste once or twice with pan drippings.

  • Step 2

    Meanwhile, make cranberry glaze. In saucepan, bring cranberry cocktail and maple syrup to a boil. Stir in cranberries and return to a boil. Reduce heat to medium, stirring occasionally, 10 to 12 min., until cranberries soften. To a small bowl, remove 1/4 cup (60 mL) of the cranberries from the sauce; set aside.

  • Step 3

    Into saucepan mixture, stir 1/4 cup (60 mL) water and use immersion blender to puree until smooth; let cool in saucepan. In last 30 min. of cooking, use 1/4 cup (60 mL) of loosened cranberry glaze to baste turkey, 2 to 3 times.

  • Step 4

    When turkey registers 185°F (85°C) on instant-read meat thermometer inserted into thickest part of inner thigh, transfer turkey to serving platter. Remove kitchen twine, tent loosely with foil and let rest 30 min.

  • Step 5

    Increase oven to 425ºF (220ºC). In bowl, toss squash cubes with remaining oil, pumpkin pie spice, remaining salt and pepper. Arrange on parchment paper-lined baking sheet in single layer. Bake 18 to 20 min., or until golden brown and tender.

  • Step 6

    Add reserved softened cranberries back into remaining cranberry glaze. Slice turkey and serve with roasted squash and cranberry glaze.


If turkey browns too quickly during roasting, tent with foil.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description Per serving (1/10 of the recipe):
  • Calories 230
  • Fat 7 g
  • Saturated Fat 2 g
  • Carbs 19 g
  • Sugar 5 g
  • Protein 23 g
  • Cholesterol 85 mg
  • Fibre 2 g
  • Sodium 260 mg