My niece says this is the best turkey she’s ever had—she even requests it in the middle of summer!
—ROBIN HAAS CRANSTON, RI
PREP: 40 MIN. • BAKE: 3 1/2 HOURS + STANDING • MAKES: 28 SERVINGS
1 whole garlic bulb, cloves separated and peeled
1 large navel orange
1/4 cup orange marmalade
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons dried parsley flakes
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 turkey (14 pounds)
4 celery ribs, quartered
4 large carrots, quartered
1 large onion, quartered
1 large potato, peeled and cut into 2-inch cubes
1 large sweet potato, peeled and cut into 2-inch cubes
1. Mince four garlic cloves; transfer to a small bowl. Juice half of the orange; add to bowl. Stir in the marmalade, lemon juice, honey, parsley, paprika, oregano, salt, thyme and pepper. With fingers, carefully loosen skin from the turkey; rub 1/2 cup marmalade mixture under the skin.
2. Thinly slice remaining orange half; place under the skin. Brush turkey with remaining marmalade mixture. Place remaining garlic cloves inside the cavity. Tuck wings under turkey; tie drumsticks together.
3. Combine the celery, carrots, onion and potatoes in a roasting pan. Place turkey, breast side up, over vegetables.
4. Bake at 325° for 3 1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
PER SERVING 4 ounces cooked turkey (calculated without skin and vegetables) equals 207 cal., 6 g fat (2 g sat. fat), 86 mg chol., 123 mg sodium, 4 g carb., trace fiber, 33 g pro. Diabetic Exchange: 4 lean meat.