Turkey Glazed Roast Recipe

Remove giblets from turkey. Rinse turkey inside and out and pat dry. Squeeze juice from two of the oranges over turkey, both inside and out. Rub with garlic and sprinkle with seasonings. Slice the remaining orange and place slices under the turkey skin to keep turkey moist during cooking. (Turkey can be prepared in advance up to this point and refrigerated covered for up to 2 days).

Preheat oven to 325°F. Place turkey breast side down on a rack in a roasting pan. Pour 1/2 cup of water into the pan. Cover turkey loosely with foil, leaving the ends open. Roast turkey for 3 hours.

While turkey is roasting, prepare glaze. Heat oil, mustard, honey and jam in a small saucepan until hot. Remove from heat and stir in orange liqueur. At the end of 3 hours, uncover turkey, turn it breast side up and brush with glaze. Roast uncovered about 1 hour longer, until golden, basting with glaze occasionally. When done, a meat thermometer should register 180°F.

Transfer turkey to a cutting board or serving platter and cover with foil. Let stand for 20 minutes for easier carving. Remove skin and discard. Serve turkey with Homemade Cranberry Sauce.(see below). Makes 10 (4-ounce) Servings, plus leftovers.

Tip: Leftover turkey can be refrigerated or frozen.

Per (4-ounce) Serving: 253 Cal; 7 g Total Fat (2 g Sat Fat); 11 g Carb; 86 mg Cholesterol; 196 mg Sodium; 367 mg Potassium; 34 g Protein. Exchanges: 1 Starch; 5 Lean Meat; 1 Fat.