Orange-Sage Roasted Turkey

By mdyess

Ingredients

• 1 (15-pound) fresh or frozen turkey, thawed
• Cooking spray
• 1/2 cup chopped fresh sage
• 2 tablespoons grated orange rind
• 1 1/8 teaspoons salt, divided
• 1 1/4 cups fresh orange juice (about 3 oranges), divided
• 2 tablespoons honey, divided
• 1 orange, quartered
• 1 tablespoon cornstarch

Preparation

Step 1

Preheat oven to 3250•
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Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim
excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers,
gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
Place turkey on the rack of a broiler pan or roasting pan coated with cooking spray. Combine
the sage, rind, and 1 teaspoon salt. Rub sage mixture under loosened skin and inside the body
cavity. Combine 1/4 cup juice and 1 tablespoon honey; pour over turkey. Place orange quarters
inside body cavity.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at
3250 for 3 hours or until meat thermometer registers 1800• Cover turkey loosely with foil, and
let stand for 10 minutes. Discard the skin and orange wedges. Remove turkey from pan,
reserving pan drippings for sauce. Place turkey on a platter; keep warm.
To make the sauce, pour reserved pan drippings into a zip-top plastic bag. Seal bag; snip off 1
corner of bag. Drain drippings into a medium saucepan, stoppinq before the fat layer reaches
the opening; discard fat. (You should have about 2/3 cup drippings; add enough water or fat-
free, low-sodium chicken broth to make up the difference, if necessary).
Add 1/8 teaspoon salt, 1/2 cup juice, and 1 tablespoon honey to drippings in pan; bring to a
boil. Reduce heat, and simmer 1 minute. Combine 1/2 cup juice and cornstarch in a small bowl;
add to drippings mixture. Bring to a boil, and cook for 1 minute, stirring constantly. Serve sauce
with turkey.
Yield: 16 servings (serving size: 5 ounces turkey and 2 tablespoons sauce)
CALORIES 261 (24% from fat); FAT 7.1g (sat 2.3g,mono 1.5g,poly 29); IRON 2.6mg;
CHOLESTEROL 108mg; CALCIUM 44mg; CARBOHYDRATE 5.1g; SODIUM 264mg; PROTEIN