Cranberry Orange Roasted Turkey 3 tsp Garlic Powder ½ tsp Salt ½ tsp Pepper 1× 14 lb Turkey 1 Medium Orange 1× 14 oz can Whole Berry Cranberry Sauce ¾ cup Reduced Sodium Teriyaki Sauce ½ cup Honey ½ cup Orange Marmalade 2 Tbsp Reduced Sodium Soy Sauce 4 Sprigs Fresh Herbs; Rosemary, parsley and sage 2 Medium Onions, cut into wedges Suggested Garnishes; Fresh Herbs, grapes, figs, whole cranberries, orange slices, baby artichokes or any combination Combine the garlic powder, salt and pepper. With fingers, carefully loosen skin from the turkey breast, then spread half of garlic powder mixture under the skin. Sprinkle skin with remaining mixture. Juice the orange, reserving the rind. In a large bowl, combine the cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Cover and refrigerate 3 1/2 cups of the mixture for the sauce. Rub remaining mixture under the skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity. Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions, then bake, uncovered, at 325 degrees for 3-3 1/2 hours or until a meat thermometer reads 180 degrees. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before carving. Discard herb sprigs and orange before slicing. Place reserved sauce in a large saucepan and heat through. Serve with turkey.
Posted on: Mon, 04 Nov 2013 19:45:39 +0000
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