- 3 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 turkey (14 pounds)
- 1 medium orange
- 1 can (14 ounces) whole-berry cranberry sauce
- 3/4 cup reduced-sodium teriyaki sauce
- 1/2 cup honey
- 1/2 cup orange marmalade
- 2 tablespoons reduced-sodium soy sauce
- 4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage
- 2 medium onions, cut into wedges
- Preheat oven to 325°. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together.
- Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving.
- Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity.
- Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.)
- Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey. Yield: 14 servings (3-1/2 cups sauce).
Reviews forCranberry-Orange Roasted Turkey
"I used this reciepe for my Thanksgiving turkey and was told by all that the turkey "was the best ever!!" The turkey was juicy with lots of great but sublte flavor. That being said however, the cranberry orange sauce with the teriaki and soy sauce was awful but that might just be a taste preferance. But I would make less sauce next time."