MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marmalade-Glazed Roast Turkey
Categories: Poultry, Herbs, Citrus, Fruits
Yield: 10 Servings

15 lb Fresh turkey; room temp **
1 1/2 tb Oil
Salt & fresh ground pepper
Herbed Bread & Cherry -
- Cranberry Stuffing *
1 sl Bread
1/2 ts Smoked paprika
Garlic Roasted Root
- Vegetables *
Homemade Giblet Gravy *
1/4 c Citrus or desired flavor
- marmalade
1/2 ts Orange peel

Remove turkey from refrigerator 30 minutes before working
with it, so it comes to room temperature. Set oven @
325ºF/165ºC. Arrange oven rack so turkey will fit on the
middle shelf without touching top shelf.

Rinse turkey and remove the giblets. Reserve neck,
gizzard and heart for Giblet Gravy. Discard liver. Pat
turkey dry with paper towels.

Lightly grease bottom of a large roasting pan with
vegetable oil. Season all over with salt and pepper,
inside the cavity and outside the skin. Loosely stuff
both the body and neck cavities of the turkey with the
stuffing, being careful not to overstuff the bird. Use
the whole slice of bread as a "door' to keep the stuffing
inside the body cavity so it won't fall out while
roasting. Carefully place the bird in the roasting pan,
breast side up. if you want to use a roasting rack simply
place the bird on the rack and set inside the pan.

Sprinkle top of the bird with paprika. Using a piece of
100% cotton kitchen string tie the drumsticks together.

Loosely cover with foil. Roast the turkey 4 to 5 hours,
about 15 to 20 minutes per pound. (Fresh turkey tends to
cook faster than thawed frozen turkeys.) Meanwhile,
prepare Garlic Roasted Root Vegetables with turkey stock
for Giblet Gravy.

Spoon juices from bottom of roasting pan over turkey
every hour or so, removing foil for the last hour of
roasting to give turkey a golden brown glaze. During the
last 30 minutes of roasting, add the Garlic Roasted Root
Vegetables to roasting pan, brush turkey with marmalade,
and sprinkle with orange peel.

TO TEST FOR DONENESS: The turkey should be golden brown;
when a drumstick is wiggled, it should feel slightly
loose; and juices should run clear. Gently remove turkey
from roasting pan and place on a serving platter; cover
loosely with foil. Let rest 20 minutes before carving.
Remove the stuffing from turkey and place in a serving
bowl; discard slice of bread. Arrange Garlic Roasted Root
Vegetables around turkey and garnish with sage sprigs.
Carve and serve with the hot gravy on the side.

Makes 10 to 12 4-oz. servings plus leftovers.

FROM THE TEST KITCHEN: If the turkey is frozen be sure to
defrost it in the refrigerator. Depending on the size it
can take up to 3 to 4 days to defrost thoroughly.

* Separate recipes

** Room temperature simply means that the bird shouldn't
come straight out of the refrigerator. You don't want to
let the bird sit around for hours; remove from fridge
about 30 minutes before roasting while you make the
stuffing.

Better Homes & Gardens | December 2016

MM Format by Dave Drum - 28 December 2016

Uncle Dirty Dave's Archives

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