Thanksgiving is all about tradition – gathering around the table, sharing stories, and savoring those once-a-year flavors that bring everyone home. But now and then, a new dish comes along that feels like it’s always been part of the family. This sour cherry-cabernet glazed turkey with roasted vegetables is just that. Its rich, tangy-sweet glaze and cozy roasted root vegetables strike a balance between comforting and vibrant without straying too far from tradition. Whether it’s your first time hosting or you’ve been carving the bird for decades, this turkey recipe brings something special to the table.
Why We Love This Turkey Recipe
This turkey is the perfect balance of classic comfort and something unexpected. The sour cherry and cabernet glaze brings a rich, tangy-sweet depth that elevates every bite without overpowering the traditional flavors we all love. The turkey stays juicy and tender, with just enough crisp on the outside. Paired with oven-roasted root vegetables, it’s the dish that turns first bites into quiet smiles and second helpings.
Tools You’ll Need Before You Start
- 1 Medium Saucepan
- 1 Large Parchment-Lined Sheet Pan
- 1 Large Bowl
- Butcher’s Twine
- Metal, Oven-Safe Meat Thermometer
- Aluminum Foil
- 1 Whisk
How to Make Sour Cherry-Cabernet Glazed Turkey With Roasted Vegetables
Take your Thanksgiving feast to the next level with this delicious recipe featuring an Omaha Steaks Whole Basted Turkey. This customer-favorite 10-pound turkey is basted in brown sugar and honey, creating a juicy, tender bird that perfectly complements the sour cherry-cabernet glaze. For an added layer of depth, the glaze features Omaha Steaks 1917 Reserve Cabernet Sauvignon – its bold, fruit-forward notes enhance the richness of the glaze and pair beautifully with every bite of turkey. The Omaha Steaks Garlic & Herb Seasoning is a versatile herbaceous rub that’ll add delicious flavor.
1. Get Saucy: Glaze That Wows
While your turkey is already bursting with flavor, this sour cherry-cabernet glaze takes it to the next level. Start by pouring three-fourths cup of Omaha Steaks 1917 Reserve Cabernet Sauvignon into a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium and let it cook for about three minutes, allowing the wine to reduce to about one-third of its original volume.
Next, add the sour cherry fruit spread, chicken stock, cinnamon stick, Worcestershire sauce, honey, kosher salt, and black pepper to the pan. Whisk everything together until fully combined. Increase the heat to medium-high, bring the mixture to a boil, then reduce the heat to medium and let it cook for 10 minutes, allowing the glaze to thicken slightly.
Finally, remove the saucepan from the heat and let the glaze cool at room temperature for about six minutes. It will have a smooth, sauce-like consistency. Set aside until ready to use.
2. Root Work: Where Flavor Begins
Roasted root vegetables are a cozy, crowd-pleasing dish perfect for Thanksgiving. Start by preheating your oven to 375 degrees Fahrenheit and lining a large sheet pan with parchment paper for easy cleanup.
In a large bowl, toss the parsnips, potatoes, red beets, olive oil, rosemary, thyme, kosher salt, black pepper, and garlic powder until evenly coated. Spread the vegetables into a single layer on the prepared sheet pan. Roast for 30 minutes, then flip the veggies to ensure even browning. Continue roasting for another 20 to 30 minutes until golden, caramelized, and fork-tender.Remove from the oven and toss the vegetables with fresh parsley on the sheet pan. Finish with a sprinkle of crushed pistachios and freshly shaved Parmesan cheese.
3. The Bird’s the Word: Roasting Perfection
Start by thawing your Omaha Steaks Whole Basted Turkey in the refrigerator three to four days before (refer to the Omaha Steaks thawing guide for best results). Once fully thawed, remove the thermometer and plastic truss from the legs. Place the turkey back in the refrigerator to air-dry overnight.
The next day, let the turkey sit at room temperature for about one hour. In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning, salt, and pepper. Rub the bird all over with olive oil and season generously with dry seasoning mixture. Tie the legs together with butcher’s twine for even roasting.
Preheat the oven to 350 degrees Fahrenheit. While the oven is warming up, dice the yellow onions, celery, and carrots. Add the vegetables and chicken stock to the bottom of your roasting pan, then place the turkey breast-side up on top. Wrap the wing tips with foil to prevent burning.
Place the roasting plan in the oven for about two and a half to three hours until the meat thermometer reads 160 degrees Fahrenheit. Baste with pan juices every 30 minutes and remove the foil from the wing tips during the last hour of roasting.
During the last 15 minutes, brush the turkey with half of the sour cherry-cabernet glaze, then wait five minutes before applying the rest. Be careful not to glaze too early; the sugars can over-caramelize.
Once the turkey is done, transfer it to a cutting board, tent loosely with aluminum foil, and rest for about 20 minutes. Then carve and serve with the roasted vegetables. Not sure how to carve a turkey? Check out our How to Carve a Turkey guide! Now, all that’s left is to gather around the table and enjoy every bite.
Beneath the Glaze: A Culinary Q&A
Got questions? We’ve got answers – everything you need to know for a delicious Thanksgiving meal!
Can I use frozen cherries?
Yes, you can use frozen tart cherries, but to balance out the tartness, use a 1:1 ratio with sugar. For example, 4 oz. of tart cherries to 4 oz. of sugar. You can also substitute frozen sweet cherries and skip the extra sugar.
What kind of wine works best for this glaze, and can I substitute another type?
With its deep tannins, rich red and black fruit notes, and subtle spice that perfectly balances the sweet and sour elements of the glaze, Cabernet sauvignon is ideal for this recipe. You can substitute with another red wine, like pinot noir, zinfandel, Rioja, or Chianti.
Does this sauce work on ham, beef, and other poultry as well?
Absolutely. This sauce works beautifully on ham and beef – the sweet, savory, sour, and slightly spicy notes complement those richer meats well. It’s also fantastic on other poultry, such as chicken, duck, Cornish hen, goose, and even quail. The glaze brings out the mild umami and savory flavors found in all of them.
Can you make this sauce ahead of time?
Yes, you can make this sauce a day or two in advance to save time. Reheat the glaze slightly before serving.
Sour Cherry-Cabernet Glazed Turkey With Roasted Root Vegetables
Ingredients
Turkey
- 1 10-lb. Omaha Steaks Whole Basted Turkey thawed
- 4 tablespoons Omaha Steaks Garlic & Herb Seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- Sour cherry-cabernet glaze
- 2 large yellow onions, large diced
- 2 cups celery, large diced
- 2 cups carrots, large diced
- 48 oz. chicken stock
Sour Cherry-Cabernet Glaze
- 3/4 cup Omaha Steaks 1917 Reserve Cabernet Sauvignon
- 1/2 cup sour cherry fruit spread
- 1/2 cup chicken stock
- 1/4 cup honey
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 whole cinnamon stick
Roasted Root Vegetables
- 1 lb. parsnips, peeled and medium diced
- 1 1/2 lbs. Idaho potatoes, peeled and medium diced skin-on and medium diced
- 1/2 lb. red beets, peeled and medium diced
- 4 tablespoons olive oil
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme sprigs, minced
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 3 tablespoons crushed roasted pistachios
- 1 oz. Parmesan cheese wedge
- 2 tablespoons Italian parsley, chopped
Instructions
Sour Cherry-Cabernet Glaze
- Pour the wine into a medium saucepan and bring to a boil over medium-high heat. Reduce to medium and cook for about 3 minutes until reduced to 1/3 in volume.
- Add the sour cherry fruit spread, chicken stock, honey, cinnamon stick, Worcestershire sauce, kosher salt, and black pepper to the saucepan. Whisk until well combined.
- Increase the heat back to medium-high and bring to a boil. Reduce the heat to medium and cook for 10 minutes. The glaze will begin to thicken slightly.
- Remove from heat and let the glaze cool at room temperature for about 6 minutes; the glaze will have a sauce-like consistency.
- Set aside until ready to use.
- Chef’s note: if you need to loosen the glaze, turn the heat to medium and rewarm it for about 20 to 30 seconds.
Roasted Root Vegetables
- Preheat the oven to 375 degrees Fahrenheit and line a large sheet pan with parchment paper.
- In a large bowl, toss the parsnips, potatoes, red beets, olive oil, rosemary, thyme, kosher salt, black pepper, and garlic powder until evenly coated.
- Pour the seasoned vegetables onto the sheet pan and spread out into a thin layer.
- Roast vegetables for 30 minutes, flip them, and roast for another 20 to 30 minutes until they’re nicely browned and fork-tender.
- Remove the vegetables from the oven, then toss them on the sheet pan with fresh parsley. Top with crushed pistachios and freshly shaved Parmesan cheese.
Turkey
- Place the turkey in the refrigerator for 3 to 4 days until completely thawed.
- Remove the turkey thermometer and plastic truss from legs. Allow the turkey to air-dry in the refrigerator overnight.
- Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning, salt, and pepper.
- Rub down with olive oil, season all over with dry seasoning mixture,e and tie legs together with butcher’s twine.
- Place chopped carrots, celery, and onions at the bottom of the roasting pan along with the chicken stock.
- Place the turkey breast-side up in a roasting pan, use aluminum foil to wrap the wing tips, and insert a metal, oven-safe meat thermometer in the turkey breast.
- Roast turkey for about 2 1/2 to 3 hours until the meat thermometer reads 160 degrees Fahrenheit, basting the turkey with pan juices every 30 minutes.
- Remove foil from the wing tips in the last hour of roasting.
- During the last 15 minutes of cooking, brush the turkey with half of the sour cherry-cabernet glaze. After 5 minutes, brush the remaining glaze on the turkey and cook for 10 minutes. Chef's note: be careful not to glaze the turkey too soon, as the glaze may over-caramelize.
- Remove the turkey from the oven and place it on a cutting board; lightly cover the turkey with aluminum foil and rest for about 20 minutes.
- Carve (refer to our How to Carve a Turkey guide) and serve with roasted vegetables.
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