Name: Cranberry-Orange Roasted Turkey
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3 teaspoons garlic powder -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 turkey (14 pounds) -; 1 medium orange -; 1 can (14 ounces) 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 sprigs fresh herbs, such as thyme, rosemary, parsley and sage -; 2 medium onions, cut into wedges -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Orange Roasted Turkey

1. 3 teaspoons garlic powder -

2. 1/2 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 1 turkey (14 pounds) -

5. 1 medium orange -

6. 1 can (14 ounces) whole-berry cranberry sauce -

7. 3/4 cup reduced-sodium teriyaki sauce -

8. 1/2 cup honey -

9. 1/2 cup orange marmalade -

10. 2 tablespoons reduced-sodium soy sauce -

11. 4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage -

12. 2 medium onions, cut into wedges -

How to cook deliciously - Cranberry-Orange Roasted Turkey

1. Stage

Preheat oven to 325°. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together.

2. Stage

Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving.

3. Stage

Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity.

4. Stage

Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.)

5. Stage

Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey.