| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home3 |
1 |
servings |
INGREDIENTS
| 18 |
lb |
Turkey; (18 to 20) |
|
|
Salt & pepper; to taste |
| 2 |
tb |
Garlic powder |
| 4 |
|
Yellow onions; diced |
| 2 |
cn |
Whole berry cranberry sauce |
| 1 |
c |
Orange marmalade |
| 1 |
|
12 oz. bottl teriyaki sauce |
| 1 |
c |
Honey |
| 1/4 |
c |
Soy sauce |
|
|
Two oranges; juice of |
| 1 |
c |
Water |
INSTRUCTIONS
1 handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the
turkey well and dry completely. Season the entire bird with salt,
pepper and the garlic powder. Spray a large roasting pan (preferably
one with a lid...or you can use aluminum foil) and the inside of the
lid with non-stick cooking spray. Place the onions on the bottom of
the roasting pan. Set the seasoned turkey on top of the onions.
In a large mixing bowl, whisk together the cranberry sauce, marmalade,
teriyaki sauce, honey, soy sauce, the juice from the oranges and the
water until well blended. (Stuff the juiced orange rinds inside the
cavity of the turkey for moisture!) Pour the mixture over the turkey.
Place the fresh herbs on top of the turkey. Tightly secure the lid or
cover the pan with heavy-duty aluminum foil. Be sure to cover tightly
to keep any steam from escaping the pan.
Roast the turkey at 425° for 3 hours. Do not open the lid during
cooking! After 3 hours of cooking, reduce the oven temperature to
350° and remove the lid or foil from the pan. Also, remove the herbs
from the top of the turkey and discard. Continue roasting the turkey,
uncovered, for about 30 minutes more or until the turkey is golden
and cooked through completely. (To test doneness: the meat between
the leg and thigh, when pierced with a fork shows clear juices
escaping.)
Allow the turkey to rest 20 minutes before carving.
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