Orange-Honey Glazed Turkey

Prep: 25 minutes plus standing
Roast/Cook: 4 hours 5 minutes • Serves: 12

1.Adjust oven rack to lowest position; preheat oven to 325°. In large roasting pan, stir carrots, 5 sprigs thyme, stock, 3/4 cup orange juice and 1/4 cup melted butter. In small bowl, stir marmalade, honey and remaining 2 tablespoons orange juice. Makes about 1 cup.

2.Place roasting rack in roasting pan over carrot mixture. Remove giblets, liver and neck from turkey cavity (refrigerate or freeze for another use). Place turkey, breast side up, on rack in pan; sprinkle inside cavity with 1/2 tablespoon each salt and pepper and stuff with orange. With fingers, gently separate skin from breast meat; stuff remaining 1/4 cup softened butter under skin. Sprinkle outside of turkey with remaining 1/2 tablespoon each salt and pepper; spread with 1/4 cup honey mixture.

3.If not already secured, tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1-1/2 hours. Remove foil; brush turkey with 3 tablespoons honey mixture. Roast 2-1/2 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, brushing with remaining honey mixture every 45 minutes and turning pan to brown evenly. If bottom of pan looks dry, add 1 cup stock or water; if turkey is browning too quickly, tent loosely with foil. Transfer turkey to cutting board; loosely tent with foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.) Makes about 6 pounds turkey.

4.Heat large skillet over medium heat; with slotted spoon, transfer carrots from roasting pan to skillet. Add remaining 1 tablespoon chopped thyme and 1/4 cup pan drippings; cook 2 minutes or until carrots are glazed, stirring frequently. Transfer to serving platter. Makes about 4 cups.

5.Carve turkey; serve with carrots garnished with orange quarters and thyme sprigs, if desired.

Approximate nutritional values per serving (8 ounces turkey, 1/3 cup carrots):
647 Calories, 28g Fat (12g Saturated), 290mg Cholesterol, 900mg Sodium,
26g Carbohydrates, 3g Fiber, 20g Sugars, 16g Added Sugars, 70g Protein

Dietitian’s Dish Tip(s):
Honey contains prebiotics that nourish the good bacteria in your gut. If you’re managing blood sugar levels or diabetes, substitute honey with agave, as it has a lower glycemic index than honey, which means it causes less of a spike in blood sugar.