Saturday, September 14, 2013

Special Roast Turkey

1 turkey (12 to 14 pounds)
2 cups water
2-1/2 cups chicken broth. divided
1-1/2 cups orange juice, divided
4 tablespoons soy sauce, divided
1 tablespoon chicken bouillon granules
1 teaspoon dried minced onion
1/2 teaspoon garlic powder

3/4 cup chicken broth
1/4 cup orange juice
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
teaspoon sugar
1/4 teaspoon pepper
3 tablespoons cornstarch
cup water

Place turkey on a greased rack in a roasting pan. Add water. giblets and neck 10 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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