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ORANGE-BOURDON TURKEY The marinade of fresh orange juice, bourbon, and molasses doubles as a tangy sauce. 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 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°F.

Tie ends of legs with cord. Lift wings 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°F for 3 hours or until thermometer registers 180°F. (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.

MARINADE

4 oranges, peeled
Cooking spray
3 tablespoons all-purpose flour
Orange slices (optional)
Flat-leaf parsley sprigs (optional)

Pour reserved marinade into a saucepan; bring to a boil. Skin 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.

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

To substitute a 5-pound turkey breast for a 12-pound turkey: Omit the 4 peeled oranges used to stuff the whole turkey, then follow the general directions given here.

Calories 305 (12% from fat); Fat 4.1g (Saturated 1.3g); Protein 51g; Carbohydrates 12.8g; Fiber 0.1g; Cholesterol 142mg; Iron 3.5mg; Sodium 251mg; Calcium 54mg.

FRESH-HERB TURKEY

1 (12-pound) fresh or frozen whole turkey, thawed
2 tablespoons chopped fresh sage
3 teaspoons chopped fresh chives, divided
2 teaspoons chopped fresh thyme, divided
1 teaspoon chopped fresh parsley
Cooking spray
2 3/4 cups fat-free, less-sodium chicken broth, divided
1/3 cup dry sherry
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley

Preheat oven to 350°F.

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.

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°F for 3 hours or until thermometer registers 180°F. (Cover turkey loosely with foil if it gets too brown.) Remove turkey with foil; let stand at least 10 minutes before carving.

Place a zip-top bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.

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

To substitute a 5-pound turkey breast for a 12-pound turkey: Follow the general directions given here. To make sauce, increase total amount of chicken broth to 3 cups and stir 2 3/4 cups of it into drippings along with sherry.

Calories 264 (14% from fat); Fat 4.1g (Saturated 1.4g); Protein 51.4g; Carbohydrates 1.7g; Fiber 0.1g; Cholesterol 142mg; Iron 3.1mg; Sodium 211mg; Calcium 35mg.

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Sandra Rudloff is a freelance recipe developer. Patrick Earvolino is an Associate Editor at Cooking Light.

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