Special Roast Turkey recipe

8 servings

1 turkey (12 to 14 pounds)

2 cups water

2 1/2 cups chicken broth

1 1/2 cups orange juice, divided

4 tablespoons soy sauce, divided

1 tablespoon chicken bouillon granules

1 teaspoon dried minced onion

1/2 teaspoon garlic powder

ORANGE GIBLET GRAVY:

3/4 cup chicken broth

1/4 cup orange juice

2 teaspoons Worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon sugar

1/4 teaspoon pepper

3 tablespoons cornstarch

1/2 cup water

Place turkey on a greased rack in a roasting pan.

Add water, giblets and neck to pan.

Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey.

Combine bouillon, onion and garlic powder; sprinkle over turkey.

Bake, uncovered, at 325 degrees for 3-1/2 hours, basting every 30 minutes.

When turkey begins to brown, cover lightly with foil.

Remove giblets and neck when tender; set aside for gravy.

Combine remaining broth, orange juice and soy sauce.

Remove foil from turkey; pour broth mixture over turkey.

Bake 30 minutes longer or until a meat thermometer reads 180 degrees.

For gravy, remove meat from neck; discard bones.

Chop giblets and neck meat; set aside.

In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well.

Stir in thyme, sugar and pepper.

Combine cornstarch and water until smooth.

Whisk into broth mixture; bring to a boil.

Cook and stir for 2 minutes.

Stir in reserved giblets and neck meat.

Carve turkey; serve with gravy.