2009 Cranberry-Orange Roasted Turkey

By boandozzy

4 ounces cooked turkey with 2 tablespoons sauce equals 257 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 308 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat. Originally published as Cranberry-Orange Roasted Turkey in Healthy Cooking October/November 2008, p38

Ingredients

• 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

Details

Servings 28
Preparation time 30mins
Cooking time 240mins
Adapted from tasteofhome.com

Preparation

Step 1

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 thigh reads 180°. (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: 28 servings (3-1/2 cups sauce).