Yield: 10 Servings
|14 pounds||Turkey; fresh or defrosted|
|2 \N||Carrots; peeled|
|2 \N||Celery stalks|
|1 small||Onion; quartered|
|1 large||Orange; thinly sliced|
|\N \N||Apple and sausage stuffing (see recipe)|
|¼ cup||Unsalted butter; melted|
|⅓ cup||Orange marmalade|
|¼ cup||Orange juice|
|\N \N||Salt and pepper to taste|
|2 cups||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 3¾ to 4 ½ hours, basting frequently and tenting the turkey with aluminum foil ⅔ 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.
Posted to recipelu-digest Volume 01 Number 314 by RecipeLu <recipelu@...> on Nov 27, 1997