Sunday, December 12, 2010

Cranberry-Orange Roasted Turkey.

Cranberry-Orange Roasted Turkey. 
  • 3 teaspoons garlic powder
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper
  • 14-pound turkey 
  • 1 medium orange 
  • 16-ounce can whole-berry cranberry sauce 
  • 3/4 cup reduced-sodium teriyaki sauce 
  • 1/2 cup honey 
  • 1/2 cup orange marmalade
  • 2 tablespoons reduced-sodium soy sauce
  • 4 springs fresh herbs, such as thyme, rosemary, parsley and sage 
  • 2 medium yellow onions, cut into wedges 
Heat the oven to 325 degrees.

  In a small bowl, combine the garlic powder, salt and pepper. 
  With your fingers, carefully loosen the skin from the turkey breast. Spread half of the garlic powder mixture under the skin. Sprinkle the outside of the turkey with the remaining mixture. 
  Juice the orange, reserving the rind. In a large bowl, combine the orange juice, cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of the mixture into another bowl, cover and refrigerate. 
  Rub the remaining cranberry sauce mixture under the turkey's skin. Use toothpicks to secure the skin to the underside of the breast. Place herb springs and the reserved orange rind in the cavity of the turkey. 
  Coat a roasting pan with cooking spray, then add the onions. Place the turkey on top of the onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches between 165 degrees and 170 degrees. If the turkey browns too quickly, cover loosely with foil. 
  Remove the turkey from the oven, cover with foil and let stand for 15 minutes before carving. 
  In a medium saucepan over medium heat, bring the reserved cranberry sauce mixture to a simmer. Serve the warmed sauce alongside the turkey. 
Servings: 8 to 10.