Roasted Turkey with oranges
1- 14 to 16 lb. turkey, fresh or
2 carrots, peeled
2 celery stalks
1 small onion, chopped
1 large orange, thinly sliced
Apple and Sausage Stuffing
1/4 cup unsalted butter, melted
1/3 cup orange marmalade
1/4 cup orange juice
Salt and pepper to taste
2 cups water or low-sodium
For a milder flavor, you can garnish the
turkey with the orange slices instead of roasting
them under the turkey skin.
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,
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 3/4 to 4 1/2 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
thermometer--the 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.
Yields 10 to 12