Recipe

Step 1: Preheat oven to 350°F.

Step 2: Combine the cranberry sauce and orange juice in a small saucepan set over medium-high heat. Cook, stirring, until combined. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

Step 3: Stir in ginger, garlic and sage. Remove from heat and cool to room temperature.

Step 4: Rub turkey evenly with half the butter and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan and cook for 45 minutes.

Step 5: Baste all over with cranberry mixture. Continue to cook for 60 minutes, basting often with remaining cranberry mixture, or until an instant-read thermometer inserted into the thickest part of the meat registers 170°F. Rest on a rack for 10 minutes before carving.

Step 6: Meanwhile, remove rack from pan and set pan over medium heat. Add the remaining butter and onion and cook for 5 minutes. Stir in sherry and scrape up any cooked on bits. Whisk cornstarch into broth and stir into pan. Boil, stirring, for 2-3 minutes. Taste and add additional salt and pepper as needed. Strain liquid and serve with turkey.