Cranberry-Orange Roasted Turkey
3 teaspoons garlic powder
½ teaspoon salt
½ teaspoon pepper
1 medium orange
1 can whole-berry sauce
¾ cup teriyaki sauce
½ cup honey
½ cup orange marmalade
2 tablespoons soy sauce
4 sprigs of fresh herbs such as thyme, rosemary, parsley and sage
2 medium onions, cut into wedges
12 to 14 pound turkey
Combine the garlic powder with the salt and pepper. With fingers, carefully loosen skin from the turkey breast; spread half of the garlic powder mixture under the skin.
Sprinkle skin with the remaining mixture.
Juice the orange and reserve the rind. In a large bowl, combine the cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Cover and refrigerate 3½ cups mixture for sauce.
Rub remaining mixture under the skin and secure to the underside of the breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity.Arrange the onions in a shallow roasting pan coated with cooking spray. Place turkey over the onions.
Bake uncovered at 325 degrees for three to three-and-a-half hours or until meat thermometer reads 180. Cover and let stand 15 minutes before carving. Reheat reserved sauce in a large saucepan and serve with turkey.