Sunnyd Maple-Orange Roasted Turkey

12 - 15 servings

Ingredients

Prep time: 20 mins

Cook time: 3 hrs, 45 mins *~15 mins extra

• 1 (15- to 18-lb.) whole turkey, neck and giblets removed
• 2 cups chicken broth
• 2 oranges, halved
• 2 fresh rosemary sprigs
• 1/3 cup pure maple syrup, dark amber color
• 1 cup SUNNYD Smooth Orange
• 4 tbsp. melted butter
• 1 (1.5-oz.) pkg. garlic−herb chicken slow cooker seasoning mix
• 1 tbsp. chopped fresh rosemary leaves
• 1 tsp. smoked paprika

Directions

Preheat oven to 325°F. Place turkey, breast side up, on a rack in a large roasting pan. Add 2 cups broth to pan. Place orange halves and rosemary sprigs in turkey cavity. Set aside.

For the glaze, in a medium bowl combine maple syrup, SUNNYD, butter, seasoning mix, rosemary and smoked paprika; mix well. Brush turkey with two-thirds of the glaze; season with salt and pepper to taste.

Roast, uncovered, 3½ to 4 ¼ hours or until an instant-read thermometer inserted into the thigh registers 165°F, basting with remaining glaze occasionally. (If browning too quickly, cover breast lightly with foil to prevent burning.) Transfer turkey to a platter; let stand 15 minutes before carving.

SMOOTH ORANGE CITRUS GRAVY

Carefully pour drippings from roasting pan into a bowl or fat separator. Measure out 3 cups lean pan juices; set aside. Measure out 1/3 cup fat drippings and pour into a saucepan. Add 1/3 cup all-purpose flour and 1 tablespoon butter.

Place saucepan over medium heat, whisking constantly, until mixture is smooth and bubbly. Gradually whisk in lean pan juices. Bring to boiling, whisking constantly. Reduce heat; whisk until thickened to desired consistency. Season with salt and pepper to taste.

Recipe note: Serve with fresh cranberry sauce and SUNNYD Whipped Sweet Potatoes.