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Fruit-Glazed Christmas Turkey

Guest Author - Sandy Moyer

Fruit-Glazed Christmas Turkey

  • 1 - 10 to 12 lb. turkey, fresh or frozen and completely thawed
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large naval orange, cut into 8 wedges (remove any seeds)
  • 1/3 cup apple or currant jelly
  • 3 T. orange marmalade

Preparation -
Remove the giblet pack and neck from the turkey. Rinse the turkey cavities with cold water; blot dry. Sprinkle both cavities with salt and pepper. Place orange wedges in both cavities. Pull the neck skin over the neck cavity; hold it in place with large wooden toothpicks. Place the turkey, breast side up, on a rack in a large roasting pan. Fold the wing tips under the back. Tuck the ends of the legs under the flap of skin. Roast in a preheated oven at 325º for 3 hours, basting occasionally with the pan juices. Meanwhile, mix the currant jelly and marmalade together in a small microwave safe bowl. Microwave on high for 30 to 45 seconds or until melted. After the turkey has roasted for 3 hours, brush the mixture over the outside of the turkey. Roast for 20 more minutes or until an instant-read thermometer registers 180º in the thigh and 170º in the breast. Remove the turkey from the oven and allow it to rest for about 15 minutes before carving.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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