Orange-Bourbon Turkey

A 5-pound turkey breast gives you the same range of flavorful options as the whole bird - and slices beautifully at the table.

Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Ingredients

• 1  (12-pound) fresh or frozen whole turkey, thawed
• 2  cups  fresh orange juice (about 6 oranges)
• 1  cup  water
• 3/4  cup  bourbon, divided
• 1/3  cup  molasses
• 3/4  teaspoon  salt, divided
• 4  oranges, peeled
• Cooking spray
• 3  tablespoons  all-purpose flour
• Orange slices (optional)
• Flat-leaf parsley sprigs (optional)

Preparation

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty zip-top plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove turkey from bag, reserving marinade.

Preheat oven to 350°.

Tie ends of legs with cord. Lift wing tips up and over back, and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard oranges.

Pour reserved marinade into a saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil, and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs, if desired.

NOTE: To substitute a 5-pound turkey breast for a 12-pound turkey: Omit the 4 peeled oranges used to stuff the whole turkey; disregard the giblets, neck, legs, and wings. Insert meat thermometer into meaty part of turkey breast, making sure not to touch the breastbone. Bake at 350° for 1 hour and 45 minutes or until thermometer registers 170°. (Cover turkey loosely with foil if it gets too brown.)

Nutritional Information

Calories:

305 (12% from fat)

Fat:

4.1g (sat 1.3g,mono 0.9g,poly 1.2g)

Protein:

51g

Carbohydrate:

12.8g

Fiber:

0.1g

Cholesterol:

142mg

Iron:

3.5mg

Sodium:

251mg

Calcium:

54mg