5 Hours 5 Minutes
(10 to 16-pound) JENNIE-O® All Natural* Fresh Whole Turkey
(16-ounce) can jellied cranberry sauce
cup brown sugar
cup orange juice
teaspoon pumpkin pie spice
Heat oven to 325°F.
Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.
Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 ¾ hours.
Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
Combine cranberry sauce, brown sugar, orange juice and pumpkin pie spice in small saucepan. Heat and stir over medium heat until smooth. Thirty minutes before turkey is done, brush glaze over turkey and continue roasting uncovered.