Orange-Roasted Turkey
Keys: Main Dish Poultry Turkey Hold Citrus Thanksgiving Yield: 10
Ingredients:
1 x Turkey - (14 to 16 lbs) fresh or thawed
2 x Carrots peeled
2 x ribs Celery
1 sm Onion quartered
1 lrg Orange thinly sliced
Apple And Sausage Stuffing see * Note
1/4 cup Unsalted butter - (1/2 stick) melted
1/3 cup Orange marmalade
1/4 cup Orange juice
Salt
Ground black pepper
2 cup Water or low-sodium chicken broth
Method:
Preheat oven to 325 degrees. Rinse turkey with cold water; with paper
towel, blot dry, including the cavity. Place the neck, giblets, carrots,
celery and onion in a large roasting pan. Arrange the turkey on top,
breast-side up.
Lift skin over turkey breast, being careful not to tear it. Gently slide
orange slices under the skin. Loosely pack 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; tie the legs
together with butcher's twine.
Combine butter, marmalade and juice; liberally brush onto the turkey.
Season with salt and pepper. Pour the water 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 breast, 170 degrees; and in the stuffing, 165
degrees. Remove the stuffing; let turkey sit 10 minutes before carving.
Yield: 10 to 12 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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