Roast Turkey Orange

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Preparation Time: 30 Minutes
Cooking Time: 2 hours 30 minutes
1 Frozen Long Island turkey
3 tbsp. west
1 large orange, cut into wedges
Three celery stems chopped into large chunks
Half a small red onion, a quarter
Orange sauce:
2 orange cups
2 tbsp. soy sauce
2 tbsp. orange marmalade
2 tbsp. honey
3 tsp. grated raw
1. Remove the nibble from the turkey’s cavity and neck and retain or
discard for another use. Wash the duck and pat some dry with a paper
2. Remove excess fat from the tail, neck, and cavity. Use a sharp scalpel
knife tip to pierce the turkey’s skin entirely, so that it does not
penetrate the duck’s meat, to help dissolve the fat layer beneath the
3. Add the seasoning inside the cavity with one cup of rub or seasoning.
4. Season the outside of the turkey with the remaining friction or
5. Fill the cavity with orange wedges, celery, and onion. Duck legs are
tied with butcher twine to make filling easier. Place the turkey’s breast
up on a small rack of shallow roast bread.
6. To make the sauce, mix the ingredients in the saucepan over low heat
and cook until the sauce is thick and syrupy. Set aside and let cool.
7. Set the Traeger smoker grill for indirect cooking and use the Traegers
to preheat to 350°F.
8. Roast the turkey at 350°F for 2 hours.
9. After 2 hours, brush the turkey freely with orange sauce.
10. Roast the orange glass turkey for another 30 minutes, making
sure that the inside temperature of the thickest part of the leg reaches
11. Place turkey under a loose foil tent for 20 minutes before serving.
12. Discard the orange wedge, celery, and onion. Serve with a
quarter of turkey with poultry scissors.
Calories: 216
Carbs: 2g
Fat: 11g
Protein: 34g

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