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.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium Saucepan<\/li>\n
- 1 Large Parchment-Lined Sheet Pan<\/li>\n
- 1 Large Bowl<\/li>\n
- Butcher\u2019s Twine<\/li>\n
- Metal, Oven-Safe Meat Thermometer<\/li>\n
- Aluminum Foil<\/li>\n
- 1 Whisk<\/li>\n<\/ul>\n
How to Make Sour Cherry-Cabernet Glazed Turkey With Roasted Vegetables \u00a0<\/strong><\/h2>\nTake your Thanksgiving feast to the next level with this delicious recipe featuring an Omaha Steaks Whole Basted Turkey<\/a>. 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<\/a> \u2013\u00a0<\/strong>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<\/a> is a versatile herbaceous rub that’ll add delicious flavor.<\/p>\n1. Get Saucy: Glaze That Wows <\/strong><\/h3>\nWhile 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<\/a> 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.<\/p>\nNext, 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.<\/p>\n
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.<\/p>\n
2. Root Work: Where Flavor Begins
<\/strong><\/h3>\nRoasted 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.<\/p>\n
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\u00a030 minutes, then flip the veggies to ensure even browning. Continue roasting for another\u00a020 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.<\/p>\n
3. <\/strong>The Bird\u2019s the Word: Roasting Perfection <\/strong><\/h3>\nStart by thawing your Omaha Steaks Whole Basted Turkey<\/a> in the refrigerator three to four days before (refer to the Omaha Steaks thawing guide<\/a> 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.<\/p>\nThe next day, let the turkey sit at room temperature for about one hour. In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning<\/a>, 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.<\/p>\nPreheat 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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<\/a> guide! Now, all that’s left is to gather around the table and enjoy every bite.<\/p>\n
How to Make Sour Cherry-Cabernet Glazed Turkey With Roasted Vegetables \u00a0<\/strong><\/h2>\nTake your Thanksgiving feast to the next level with this delicious recipe featuring an Omaha Steaks Whole Basted Turkey<\/a>. 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<\/a> \u2013\u00a0<\/strong>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<\/a> is a versatile herbaceous rub that’ll add delicious flavor.<\/p>\n1. Get Saucy: Glaze That Wows <\/strong><\/h3>\nWhile 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<\/a> 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.<\/p>\nNext, 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.<\/p>\n
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.<\/p>\n
2. Root Work: Where Flavor Begins
<\/strong><\/h3>\nRoasted 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.<\/p>\n
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\u00a030 minutes, then flip the veggies to ensure even browning. Continue roasting for another\u00a020 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.<\/p>\n
3. <\/strong>The Bird\u2019s the Word: Roasting Perfection <\/strong><\/h3>\nStart by thawing your Omaha Steaks Whole Basted Turkey<\/a> in the refrigerator three to four days before (refer to the Omaha Steaks thawing guide<\/a> 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.<\/p>\nThe next day, let the turkey sit at room temperature for about one hour. In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning<\/a>, 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.<\/p>\nPreheat 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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<\/a> guide! Now, all that’s left is to gather around the table and enjoy every bite.<\/p>\n
1. Get Saucy: Glaze That Wows <\/strong><\/h3>\nWhile 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<\/a> 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.<\/p>\nNext, 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.<\/p>\n
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.<\/p>\n
2. Root Work: Where Flavor Begins
<\/strong><\/h3>\nRoasted 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.<\/p>\n
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\u00a030 minutes, then flip the veggies to ensure even browning. Continue roasting for another\u00a020 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.<\/p>\n
3. <\/strong>The Bird\u2019s the Word: Roasting Perfection <\/strong><\/h3>\nStart by thawing your Omaha Steaks Whole Basted Turkey<\/a> in the refrigerator three to four days before (refer to the Omaha Steaks thawing guide<\/a> 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.<\/p>\nThe next day, let the turkey sit at room temperature for about one hour. In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning<\/a>, 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.<\/p>\nPreheat 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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<\/a> guide! Now, all that’s left is to gather around the table and enjoy every bite.<\/p>\n
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.<\/p>\n
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.<\/p>\n
2. Root Work: Where Flavor Begins
<\/strong><\/h3>\nRoasted 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.<\/p>\n
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\u00a030 minutes, then flip the veggies to ensure even browning. Continue roasting for another\u00a020 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.<\/p>\n
3. <\/strong>The Bird\u2019s the Word: Roasting Perfection <\/strong><\/h3>\nStart by thawing your Omaha Steaks Whole Basted Turkey<\/a> in the refrigerator three to four days before (refer to the Omaha Steaks thawing guide<\/a> 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.<\/p>\nThe next day, let the turkey sit at room temperature for about one hour. In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning<\/a>, 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.<\/p>\nPreheat 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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<\/a> guide! Now, all that’s left is to gather around the table and enjoy every bite.<\/p>\n
Start by thawing your Omaha Steaks Whole Basted Turkey<\/a> in the refrigerator three to four days before (refer to the Omaha Steaks thawing guide<\/a> 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.<\/p>\n 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<\/a>, 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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<\/a> guide! Now, all that’s left is to gather around the table and enjoy every bite.<\/p>\n
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