By Jules E.D. Shepard

Roasted Turkey

SERVES 8

This recipe by Beth Hillson calls for rubbing the turkey with simple seasonings and then brushing it with glaze for memorable flavor.

12 pounds turkey, fresh or frozen (thawed), rinsed and patted dry

Rub

3 tablespoons coarse salt
2 teaspoons seasoned salt
¾ teaspoon poultry seasoning
¼ teaspoon ground nutmeg
¼ teaspoon dry mustard
½ teaspoon paprika

Glaze

½ cup orange juice, more as needed
¼ cup extra virgin olive oil
2 tablespoons honey

1. Combine rub ingredients. Rub seasoning mixture over entire turkey and into cavities.

2. Set seasoned turkey in a roasting pan. Cover with plastic wrap and refrigerate overnight.

3. Preheat oven to 400 degrees. Stuff turkey with dressing, if desired. (Place remaining dressing in a lightly oiled casserole dish. Cover and bake according to recipe instructions.)

4. Combine glaze ingredients and brush over turkey. Truss the bird or cover stuffed cavities with aluminum foil to prevent burning. Place in preheated oven and bake for 20 minutes. Reduce oven temperature to 325 degrees and roast 3 to 3½ hours, basting* frequently with pan drippings until a meat thermometer registers 180 degrees in the thickest part of the thigh. (If turkey is not stuffed, cooking time will be slightly less. Begin checking for doneness after 3 hours.)

5. Remove turkey from oven and let stand 10 minutes before carving. Remove stuffing to a serving dish. Serve with hot gravy.

Each serving (4 ounces white meat) contains 176 calories, 4g total fat, 0g saturated fat, 0g trans fat, 76mg cholesterol, 72mg sodium, 0g carbohydrate, 0g fiber, 32g protein.

Each serving (4 ounces dark meat) contains 208 calories, 8g total fat, 2g saturated fat, 0g trans fat, 96mg cholesterol, 88mg sodium, 0g carbohydrate, 0g fiber, 64g protein.

*TIP Baste turkey with gluten-free chicken stock the first few times until enough juices collect in the pan.

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