Give thanks this year by serving a turkey infused with the flavours of citrus and herbs.
- Total time 3 hours & 30 minutes
- Portion size 10 servings
Preheat oven to 450°F. In bowl, combine butter, herbs, orange zest and paprika. Season with salt and pepper.
Remove giblets and neck from turkey; discard. Pat turkey dry with paper towel. Season with salt and pepper. Rub butter mixture all over and under skin. Loosely pack cavity of turkey with Wild Rice Stuffing. Tuck legs under band of skin or tie together with kitchen string.
In large roasting pan, combine broth, juice and leeks. Season with salt and pepper.
Place turkey, breast side up, on greased rack in roasting pan. Roast for 30 minutes. Reduce oven temperature to 325°F. Roast for 2 hours, basting every 30 minutes with pan juices. Scatter cranberries around turkey. Return to oven; roast until instant-read thermometer inserted in thickest part of breast reads 180°F, about 30 minutes.
Place turkey on large platter; serve with pan juices, cranberries and leeks. Garnish with sprigs of sage.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 525 mg
- Sugars 3 g
- Protein 125 g
- Calories 695
- Total fat 17 g
- Cholesterol 425 mg
- Saturated fat 5 g
- Total carbohydrate 11 g