November 98 issue

[stefoh]

I am hoping to get the recipe for orange bourbon turkey in the November '98 issue, page 93. Would someone post it or send it to me please?

Thanks. Stef

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Orange-Bourbon Turkey

SOURCE: Cooking Light YEAR: November PAGE: 93

INGREDIENTS FOR 12 SERVINGS:
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
4 oranges, peeled
Cooking spray
3 tablespoons all-purpose flour
Orange slices (optional)
Flat-leaf parsley sprigs (optional)

INSTRUCTIONS:
The marinade of fresh orange juice, bourbon, and molasses doubles as a tangy
sauce.

1. 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.

2. Preheat oven to 350 degrees.

3. Tie ends of legs with cord. Lift wing tips 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 degrees for 3 hours or until thermometer
registers 180 degrees. (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.

4. Pour reserved marinade into a saucepan; bring to a boil. Skim 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.
Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce).

Note: 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 on page 92 of the November 1998 Cooking Light Magazine.

NUTRITIONAL INFORMATION:
CALORIES 305 (12% from fat); FAT 4.1g (sat 1.3g, mono 0.9g, poly 1.2g);
PROTEIN 51g; CARB 12.8g; FIBER 0.1g; CHOL 142mg; IRON 3.5mg; SODIUM 251mg;
CALC 54mg

[stefoh]

thank you!

stef