12 - 15 servings
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.