CRANBERRY GLAZED TURKEY

Separate rosemary and thyme from other herbs and set aside. Finely chop sage and oregano and stir into butter until well combined; set aside. 
 

Remove neck and giblets from turkey cavities; rinse and pat dry. Place turkey, breast side up, on rack in roasting pan. Gently lift the skin of the breast and legs and spread the herb butter all over. Season all over, inside and out, with salt and pepper. 
 

Stuff cavities loosely with celery, onion, carrot, and reserved rosemary and thyme. Fold neck skin under and tuck legs into skin to secure closed. Scatter neck and giblets around turkey in roasting pan. Pour 2 cups of the broth into pan. 

Combine cranberry sauce, remaining 1/4 cup chicken broth and chilies in bowl. Brush turkey all over with some of the mixture. 

Roast turkey in preheated 325°F oven for about 3 hours (depending on size – estimate about 15 minutes per pound). Baste turkey with cranberry mixture every 30 minutes. Place thermometer into meatiest part of thigh and when it registers 170°F remove from oven and tent with foil. Let rest for 30 minutes. 

Transfer turkey to carving board. Discard neck and giblets from pan. Reserve pan liquid for Gravy. Pour pan liquid into large measuring cup. Add more chicken broth as necessary to come up to 2 cups. Add any remaining cranberry mixture as well. 

Gravy: Melt butter in saucepan over medium heat and whisk in flour until smooth. Whisk in the 2 cups of pan juices and bring to a simmer until thickened. Season with salt and pepper to taste. 

To carve: Remove legs, pulling out from body and slicing at joint; cut through remaining joint to separate drumstick from thigh. Leave drumsticks whole. Carve thigh by removing bone and then slicing. Place meat close together on serving platter. Cut along breastbone to remove breast in one piece. Slice across the grain; transfer as one unit to platter. Remove wings; add to platter if desired or reserve for stock. Cover turkey tightly with foil. 

TIPS: You may need to add up to 1 cup of additional chicken broth to the pan juices. If your family is looking for no heat, simply omit the crushed chilies.