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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F.
To prepare pilaf: Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallot and garlic; cook, stirring, until softened, about 3 minutes. Add water and rice. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer. Cover and cook until the rice is split and tender, 45 minutes to 1 hour. Drain any excess liquid. Stir in dried cranberries, nuts, sage, salt, pepper and the remaining 1 tablespoon oil; cover and let stand until ready to serve.
Meanwhile, prepare glaze & turkey: Combine fresh cranberries, maple syrup, water, garlic and 1/4 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring frequently, until the cranberries start to split, 1 to 2 minutes. Transfer to a blender and let cool for 5 minutes. Puree until smooth (use caution when pureeing hot liquids). Set aside half the glaze for serving with the turkey. You’ll use the other half for basting.
Place turkey bone-side down in a small roasting pan. Sprinkle all over with the remaining 1/2 teaspoon salt and pepper. Roast for 30 minutes. Generously brush the turkey with some of the cranberry basting glaze. Roast for 15 minutes more, then baste again with more glaze.
Continue roasting until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 30 to 45 minutes more.
Transfer the turkey to a clean cutting board and let rest for 10 minutes. Reheat the cranberry glaze that was reserved for serving, if desired. Slice the turkey and serve with the glaze and rice pilaf.