Cranberry-Orange Roasted Turkey

3 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (14-pound) turkey
1 medium orange
1 (16-ounce) can whole-berry cranberry sauce
3/4 cup reduced-sodium teriyaki sauce
1/2 cup honey
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
4 springs fresh herbs, such as thyme, rosemary, parsley and sage
2 medium yellow onions, cut into wedges

Heat oven to 325 F.

In a small bowl, combine the garlic powder, salt and pepper.

With your fingers, carefully loosen skin from turkey breast. Spread half of garlic-powder mixture under skin. Sprinkle outside of turkey with remaining mixture.

Juice the orange, reserving rind. In a large bowl, combine orange juice, the cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of mixture into another bowl, cover and refrigerate.

Rub remaining cranberry-sauce mixture under turkey's skin. Use toothpicks to secure skin to underside of breast. Place herb springs and reserved orange rind in turkey's cavity. Coat a roasting pan with cooking spray, then add the onions. Place turkey on top of onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant-read thermometer inserted at innermost part of thigh (without touching bone) reaches between 165 F and 170 F. If turkey browns too quickly, cover loosely with foil.

Remove turkey from oven, cover with foil and let stand for 15 minutes before carving. In a medium saucepan over medium heat, bring reserved cranberry sauce mixture to a simmer. Serve warmed sauce alongside turkey.

Makes 8 to 10 servings.


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