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Special Roast Turkey

Special Roast Turkey
Before putting my turkey in the oven, I pour on a savory sauce that adds a pleasant citrus-soy flavor and helps hold the other seasonings I like to sprinkle on. It's easy to roast the giblets in the same pan and later add them to the gravy. -Gloria Warczak, Cedarburg, Wisconsin
8 ServingsPrep: 30 min. Bake: 4 hours

Ingredients

  • 1 turkey (12 to 14 pounds)
  • 2 cups water
  • 2-1/2 cups chicken broth, divided
  • 1-1/2 cups orange juice, divided
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic powder
  • ORANGE GIBLET GRAVY:
  • 3/4 cup chicken broth
  • 1/4 cup orange juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/2 cup water

Directions

  • Place turkey on a greased rack in a roasting pan. Add water, giblets
  • and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and
  • 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion
  • and garlic powder; sprinkle over turkey. Bake, uncovered, at
  • 325° for 3-1/2 hours, basting every 30 minutes. When turkey
  • begins to brown, cover lightly with foil. Remove giblets and neck
© Taste of Home 2013

2 of 2

Special Roast Turkey (continued)

Directions (continued)

  • when tender; set aside for gravy. Combine remaining broth, orange
  • juice and soy sauce. Remove foil from turkey; pour broth mixture
  • over turkey. Bake 30 minutes longer or until a meat thermometer
  • reads 180°.
  • For gravy, remove meat from neck and discard the bones. Chop giblets
  • and neck meat; set aside. In a saucepan, combine 2 cups pan juices,
  • broth, orange juice and Worcestershire sauce; mix well. Stir in
  • thyme, sugar and pepper. Combine cornstarch and water until smooth.
  • Whisk into broth mixture; bring to a boil. Cook and stir for 2
  • minutes. Stir in reserved giblets and neck meat. Carve turkey; serve
  • with gravy. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 846 calories, 37 g fat (11 g saturated fat), 368 mg cholesterol, 1,426 mg sodium, 10 g carbohydrate, trace fiber, 110 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013