Ingredients Jump to Instructions ↓

  1. 18 to 20 pound turkey

  2. salt and pepper, to taste

  3. 2 tablespoons garlic powder

  4. 4 yellow onions, diced

  5. 2 cans whole berry cranberry sauce

  6. 1 cup orange marmalade

  7. 1 12 ounce bottle teriyaki sauce

  8. 1 cup honey

  9. 1/4 cup soy sauce

  10. juice of two oranges

  11. 1 cup water

  12. 1 handful mixed fresh herbs

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Clean the turkey well and dry completely. Season the entire bird with salt,pepper and the garlic powder. Spray a large roasting pan (preferably one with alid...or you can use aluminum foil) and the inside of the lid with non-stickcooking spray. Place the onions on the bottom of the roasting pan. Set theseasoned turkey on top of the onions.

  3. In a large mixing bowl, whisk together the cranberry sauce, marmalade, teriyakisauce, honey, soy sauce, the juice from the oranges and the water until wellblended. (Stuff the juiced orange rinds inside the cavity of the turkey formoisture!)

  4. Pour the mixture over the turkey. Place the fresh herbs on top of theturkey. Tightly secure the lid or cover the pan with heavy-duty aluminum foil.Be sure to cover tightly to keep any steam from escaping the pan.

  5. Roast the turkey at 425 degrees F. for 3 hours. Do not open the lid duringcooking! After 3 hours of cooking, reduce the oven temperature to 350 degrees F.and remove the lid or foil from the pan. Also, remove the herbs from the top ofthe turkey and discard.

  6. Continue roasting the turkey, uncovered, for about 30minutes more or until the turkey is golden and an instant read thermometer wheninserted in the thickest part of the thigh reads 165 degrees F.

  7. Allow the turkey to rest 20 minutes before carving


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