Ingredients
1/3
cup packed brown sugar
2
tablespoons grated orange peel
2/3
cup orange juice
1
can (14 oz) whole berry cranberry sauce
1
whole turkey (12 to 14 lb), thawed if frozen
2
tablespoons butter or margarine, melted
2
teaspoons kosher (coarse) salt
2
teaspoons coarse ground black pepper
Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired
Preparation
Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.
