Ingredients
1 turkey (12 to 14 pounds)2 cups water2-1/2 cups chicken broth, divided1-1/2 cups orange juice, divided4 tablespoons soy sauce, divided1 tablespoon chicken bouillon granules1 teaspoon dried minced onion1/2 teaspoon garlic powderORANGE GIBLET GRAVY:3/4 cup chicken broth1/4 cup orange juice2 teaspoons Worcestershire sauce1/2 teaspoon dried thyme1/2 teaspoon sugar1/4 teaspoon pepper3 tablespoons cornstarch1/2 cup water
Preparation
Preheat oven to 325°. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°.
For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy.
