Roast turkey is a popular dish when entertaining a large group for a
special dinner. Roasting time is 25 minutes per pound for a stuffed
turkey, or 20 minutes per pound for an unstuffed turkey.
- 1 12-pound turkey
- 3 cloves garlic, minced, or
1–1½ teaspoons garlic
powder
- salt, to taste
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- oil, for brushing turkey
- 2 cups water
Glaze, optional
- ⅓ cup orange marmalade
- 4 tablespoons lemon juice
- 1 tablespoon tamari sauce
Garnish
- orange slices
- grapes or kumquats
Combine seasonings and rub
on inside and outside of turkey.
Refrigerate for at least 2 hours
or overnight for seasonings to
penetrate. Tie turkey legs together
and fasten wings to sides. Brush
turkey with oil. Roast turkey,
breast side up, uncovered in a
preheated 325° oven for 1½
hours.
Combine ingredients for
glaze and brush over turkey. Add
2 cups of water to pan (with part
orange juice, if desired). Roast
for an additional 2½–3 hours,
basting 3–4 times. When the
drumstick pulls away easily from
body, turkey is done. If turkey
becomes too brown, cover with
a tent of aluminum foil during
last ½ hour. Remove turkey from
oven and let stand for 20 minutes
before slicing.
Serves 14–16.
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