Sangria Glazed Turkey

Make a delicious glaze with all the flavors of Sangria, wine, fruit and brandy to make your turkey deliciously, moist and flavorful. It is is a healthy and low calorie way to enjoy Thanksgiving.

Best turkey -Healthy & Low Calorie Sangia Glazed Turkey

Let’s talk turkey, Sangria Glazed Turkey.  Sometimes I think to perfectly cook a turkey, you need a wing and prayer.  There are so many pitfalls.  How many of you have cooked the turkey without removing the bag of giblets?  Why do they even put the giblets inside?  Can’t they put it on the side?  I hate shoving my hand inside the turkey to pull them out.  Yuck!   Then you try to was the turkey and get it onto a cutting board but it’s slippery.  You can feel it slip sliding away as you try not to drop it.

To get really great crispy skin, you need to separate the skin from the meat without ripping it.  Isn’t that the weirdest sensation?  It feels totally creepy.  Have you been to a Halloween party where you had to feel gooey, gross stuff and guess what it was?  This would be perfect.  After you get the turkey prepped, you have to move the monmouth beast into the roasting pan.  Depending on the size of your turkey, this can take some serious muscle.  Then you have to figure out where the temperature probe goes.  Unless you are an anatomical expert in birds, take your best guess but don’t hit the bone.
So you are now ready to get your bird in the oven.  Did you remember to preheat the oven?  Hallelujah you did but whoops!  You forgot to move the racks so the turkey would actually fit in the oven.  Don’t touch the racks, they’re hot.  Finally you manage to heave the turkey into the oven and close the door.  Now pray that it cooks properly.

Yeah, you did it.  Time to carve the turkey.  Let’s hope it is not like the scene from “Christmas Vacation” with Chevy Chase. We don’t want to be chewing on bone and fur.  I’m sure yours is cooked perfectly.  It certainly looks crispy and golden.  You remembered to let it sit so the juices would re-distribute back into the meat.  You bring it to the table to oohs and aahs.  Mission complete.

Best turkey -Healthy & Low Calorie Sangia Glazed Turkey

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Yields 8 to 12 servings

Serves 3 oz cooked meat

Sangria Glazed Turkey

20 minPrep Time

2 hr, 30 Cook Time

5 hr, 50 Total Time

Save RecipeSave Recipe


  • 12 lb. turkey, thawed if bought frozen
  • 1 orange
  • 1 lemon
  • 1 lime
  • 2 cups red wine
  • 2 tbsp. brandy
  • 1 bay leaf
  • 1 tsp. kosher Salt
  • ¼ tsp. fresh ground black Pepper
  • Pinch of nutmeg
  • 1/3 cup fat free plain Greek Yogurt
  • 4 cups turkey or chicken broth
  • ¼ cup Wondra or all-purpose flour
  • 1 cup hot water
  • 1 tbsp. unsalted butter


  1. Place rack on lowest level of oven.
  2. Preheat oven to 375°.
  3. Zest orange, lemon and lime onto some wax paper. Then juice them. Keep the leftover fruit to put into the turkey.
  4. In small bowl mix zest, yogurt, salt, pepper and nutmeg.
  5. In small pot, bring wine, fruit juices and brandy to boil. Add bay leaf.
  6. Reduce to simmer and reduce liquid in half.
  7. Remove neck & giblets from the cavity of the turkey.
  8. Rinse turkey inside and out. Pat dry with paper towels.
  9. Place finger under skin by top of breast and slowly wiggle finger back and forth to loosen skin all the way down to drumsticks. Be careful not to tear skin.
  10. Rub the yogurt mixture under skin and inside the cavity.
  11. Tie legs together with twine and twist wings underneath.
  12. Place turkey on a roasting rack with breast side up. Place left over orange, lemon and lime inside the cavity.
  13. Bake turkey for 1 hour then baste with wine mixture every 20 minutes until done, about another hour. The thickest part off the breast should be 165° and the thickest part of thigh 175°.
  14. Place turkey on cutting board and tent loosely with foil.
  15. Pour dripping into fat separator.
  16. Pour liquid (minus fat)back into the roasting pan and put on the stove over medium high heat. Add chicken broth and bring to a simmer.
  17. In a small bowl, mix together hot water and Wondra.
  18. Whisk into the gravy and continue to whisk until gravy boils. Let boil for a few minutes to thicken.
  19. Turn off the heat and whisk in butter. Adjust for salt and pepper.


Sorry there is no nutritional value for this recipe. There are too many factors, what type of meat you eat, how much and if you eat the skin. 3 oz of breast meat only will be approximate 180 calories.

Do ahead tips:

You could rub the yogurt mixture on the turkey the day before. You can make the glaze a day or two before but do not glaze the turkey.

But wait, there’s more.  Check out these deliciously, healthy Thanksgiving recipes to round out your meal:

Healthy, low fat Roasted Parsnip & Apple Bake

 Parsnip & Apple Bake

The Best Mashed Potatoes! Mashed Potatoes and Rutabaga

 Mashed Potatoes & Rutabaga

A wonderfully light and delicious stuffing for Thanksgiving - Smoky Ciabetta Stuffing with Fennel, Grapes & Apple www.fooddonelight.comSmoky Ciabetta Stuffing with Fennel, Grapes and  Apples


  1. The Café Sucre Farine says
    What a gorgeous turkey! Love all the citrus!
  2. Hi! I am curious about the reason for the yogurt. I have put various types of rubs and buttes under the skin, but, never yogurt. I would love to try this idea to! Thanks for a great site!
    • Christie Daruwalla says
      Hi Elaine, The yogurt does the same thing butter would do but with less calories and fat. I find yogurt helps to tenderize meat and give moisture. I also find that the skin still crisps nicely. Thank you so much for your kind words. I hope you enjoy this as much as we do.
  3. Have this bird ready to go in the morning.... can't wait to taste the yumminess..... thanks for the amazing recipe.
    • Christie Daruwalla says
      Happy Thanksgiving Heather. Hope you enjoy it as much as we do. Would love to hear how it turns out for you.
  4. Everything that you described...that's me, right down to forgetting to change the racks in the oven. LOL Anyway, I was totally intrigued by the idea of a sangria glazed looks AMAZING!


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