Recipe - Orange Roasted Turkey

14 pound Turkey; fresh or defrosted
2 Carrots; peeled
2 Celery stalks
1 small Onion; quartered
1 lg Orange; thinly cut or sliced up
Apple and sausage stuffing
(see recipe)
One fourth cup Unsalted butter; melted
1/3 cup Orange marmalade
One fourth cup Orange juice
Salt and pepper to taste
2 cup Water or lowsodium 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, breastside 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 3 Three fourths to 4 One half hours, basting frequently and tenting the turkey with
aluminum foil 2/3 of the way through the cooking process. Test for doneness
with a meat thermometerthe 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.

Recipe by: http://www.family.com

Posted to recipeludigest Volume 01 Number 314 by RecipeLu
recipelu@geocities.com on Nov 27, 1997