Orange Roasted Turkey

Title:
Orange Roasted Turkey

Yield:
10 Servings

Categories:
Thanksgiving,
Turkey




Ingredients:





    14 lb Turkey; fresh or defrosted


     2    Carrots; peeled


     2    Celery stalks


     1 sm Onion; quartered


     1 lg Orange; thinly sliced


          Apple and sausage stuffing


          -(see recipe)


   1/4 c  Unsalted butter; melted


   1/3 c  Orange marmalade


   1/4 c  Orange juice


          Salt and pepper to taste


     2 c  Water or low-sodium chicken


          -broth






 Preheat the oven to 325 degrees. Rinse the turkey with cold water and blot


 it dry with a paper towel, including the cavity. Place the neck, giblets,


 carrots, celery and onion in a large roasting pan, and arrange the turkey


 on top, breast-side up.


 


 Lift the skin up over the turkey breast, being careful not to tear it.


 Gently slide the orange slices under the skin. Loosely pack the stuffing in


 the neck cavity and inside the body. Fold the wings back and under the body


 of the turkey. Fold the neck skin under to enclose the stuffing and tie the


 legs together with butcher's twine.


 


 Combine the butter, marmalade and juice, and liberally brush on the turkey.


 Season with salt and pepper. Pour the broth into the roasting pan. Roast


 for 3 3/4 to 4 1/2 hours, basting frequently and tenting the turkey with


 aluminum foil 2/3 of the way through the cooking process. Test for doneness


 with a meat thermometer--the temperature in the thickest part of the turkey


 leg and thigh should be 180 degrees; in the thickest part of the turkey


 breast, 170 degrees; and in the stuffing, 160 degrees. Remove the stuffing


 and let the bird sit for


      10    minutes before carving.


 


 Recipe by: http://www.family.com


 


 Posted to recipelu-digest Volume 01 Number 314 by RecipeLu


 
on Nov 27, 1997