INGREDIENTS

INSTRUCTIONS

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with
cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and
molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and
marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove
turkey from bag, reserving marinade.
Preheat oven to 350 degrees.
Tie ends of legs with cord. Lift wing tip up and over back and tuck under
bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with
oranges. Place turkey on a broiler pan coated with cooking spray or on a
rack set in a shallow pan. Insert meat thermometer into meaty part of
thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or
until thermometer registers 180 degrees. (Cover loosely with foil if it
gets too brown.) Remove turkey from oven. Cover loosely with foil; let
stand at least 10 minutes before carving. Discard oranges.
Pour reserved marinade into saucepan; bring to a boil. Skim foam from
mixture with a slotted spoon; discard. Reduce heat to medium; cook until
reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour
in a small bowl, stirring well with a whisk. Add to reduced marinade; bring
to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon
salt. Serve sauce with turkey. Garnish with orange slices and parsley
sprigs if desired.
Yield: 12 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9233
Converted by MM_Buster v2.0l.

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