You are here: Home » Recipes » Roasted Turkey with Cranberry Fruit Dressing Roasted Turkey with Cranberry Fruit Dressing Recipe by National Turkey Federation Yield 15 servings Traditional slow-roasted turkey paired with sweet cranberry fruit dressing. The National Turkey Federation PrintEmail Ingredients Turkey:1 -- (14- to 16-pound) whole turkey, fresh or frozen (thawed) -- Salt and freshly ground black pepper2 tablespoons unsalted butter2 -- medium onions, chopped16 ounces jellied cranberry sauce1/3 cup light brown sugarDressing:3 cups herb-seasoned stuffing mix2 cups mixed dried fruit, chopped1 cup celery, chopped2/3 cup onion, chopped1 cup whole cranberry sauce1/2 teaspoon ground sage1/2 teaspoon thyme1 1/2 cups turkey broth or reduced-sodium chicken bouillon -- Vegetable cooking sprayGarnish: -- Sliced pears or apples -- Red grapes -- Celery leaves Instructions To prepare turkey: Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil. Roast turkey in a preheated 325F oven about 2 1/2 hours, basting with pan juices. Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird. Continue to roast 1/2 to 1 hours or until the thermometer registers 180F in the thigh and 170F in the breast. Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving. To prepare dressing: In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth. Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325F for 40 to 45 minutes or until the internal temperature reaches 165F. Transfer turkey to platter and garnish with fruits and celery leaves.