Ingredients Jump to Instructions ↓

  1. 1 turkey (12 to 14 pounds)

  2. 2 cups water

  3. 2-1/2 cups chicken broth, divided

  4. 1-1/2 cups orange juice, divided

  5. 4 tablespoons soy sauce, divided

  6. 1 tablespoon chicken bouillon granules

  7. 1 teaspoon dried minced onion

  8. 1/2 teaspoon garlic powder ORANGE GIBLET GRAVY:

  9. 3/4 cup chicken broth

  10. 1/4 cup orange juice

  11. 2 teaspoons Worcestershire sauce

  12. 1/2 teaspoon dried thyme

  13. 1/2 teaspoon sugar

  14. 1/4 teaspoon pepper

  15. 3 tablespoons cornstarch

  16. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. 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 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.


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