Cranberry-Orange Roasted Turkey

Name: Cranberry-Orange Roasted Turkey
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 14 servings (3-1/2 cups sauce)
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

Total Time Prep: 30 min. Bake: 3 hours + standing

Yield 14 servings (3-1/2 cups sauce)

Test Kitchen Approved

You'll have an elegant centerpiece to your meal with this tender, juicy turkey. The cranberry makes it so good. It has such a wonderful aroma and flavor. —Kara de la Vega, Santa Rosa, California

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

Directions

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.
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.
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.
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.)
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.

Nutrition Facts

4 ounces cooked turkey with 2 tablespoons sauce : 257 calories, 6g fat (2g saturated fat), 86mg cholesterol, 308mg sodium, 17g carbohydrate (14g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

You'll have an elegant centerpiece to your meal with this tender, juicy turkey. The cranberry makes it so good. It has such a wonderful aroma and flavor. —Kara de la Vega, Santa Rosa, California

Recipe Creator