Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys

James's Whole Turkey Cranberry Orange Turkey

18 lb Turkey, (18 to 20)
    Salt & pepper, to taste
2 tbl Garlic powder
4 x Yellow onions, diced
2 can Whole berry cranberry sauce
1 cup Orange marmalade
1 x 12 oz. bottl teriyaki sauce
1 cup Honey
1/4 cup Soy sauce
    Two oranges, juice of
1 cup Water

 Method :
1 Handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the turkey well and dry completely. Season the entire bird with salt, pepper and the garlic powder. Spray a large roasting pan (preferably one with a lid...or you can use aluminum foil) and the inside of the lid with non-stick cooking spray. Place the onions on the bottom of the roasting pan. Set the seasoned turkey on top of the onions.
In a large mixing bowl, whisk together the cranberry sauce, marmalade, teriyaki sauce, honey, soy sauce, the juice from the oranges and the water until well blended. (Stuff the juiced orange rinds inside the cavity of the turkey for moisture!) Pour the mixture over the turkey.
Place the fresh herbs on top of the turkey. Tightly secure the lid or cover the pan with heavy-duty aluminum foil. Be sure to cover tightly to keep any steam from escaping the pan.
Roast the turkey at 425 for 3 hours. Do not open the lid during cooking! After 3 hours of cooking, reduce the oven temperature to 350 and remove the lid or foil from the pan. Also, remove the herbs from the top of the turkey and discard. Continue roasting the turkey, uncovered, for about 30 minutes more or until the turkey is golden and cooked through completely. (To test doneness: the meat between the leg and thigh, when pierced with a fork shows clear juices escaping.)
Allow the turkey to rest 20 minutes before carving.