Roast Turkey with Cranberry Orange Glaze

¾ cup orange marmalade

¾ cup frozen cranberry juice concentrate, thawed

3 tablespoons maple or maple-flavored syrup

1½ tablespoons balsamic vinegar

½ teaspoon salt

1 turkey, 14-16 pounds, thawed if frozen

1 batch West Coast Multigrain Dressing with Dried Fruit and Almonds (recipe follows), optional

Cooking spray or vegetable oil, to brush turkey

Heat the oven to 325 degrees.

Combine the marmalade, cranberry juice, maple syrup, vinegar and salt in a small heavy saucepan; bring to a boil on medium heat, stirring frequently. Reduce the heat to low. Cook uncovered, stirring frequently for 12-15 minutes or until the glaze is reduced to about 1 cup.

Remove the neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain the juices from the turkey and dry the turkey with paper towels. Stuff with dressing, if desired. Turn the wings back to hold the neck skin against the back of turkey and secure the legs.

Place the turkey, breast side up, on a flat roasting rack in a shallow pan. Brush the turkey lightly with the vegetable oil or cooking spray. Roast the turkey for 2 hours and then cover the breast and the top of the drumsticks loosely with foil to prevent overbrowning.

Continue roasting the turkey for another 45 minutes; remove the foil and brush generously with the glaze. Return the foil loosely to the top of the turkey and cook for another 45 minutes, or until a meat thermometer reaches 180 degrees when inserted into the deepest part of the thigh.

Brush with the remaining glaze. Let the turkey stand 15 minutes before carving.

Serves 12.

Mary Jane Laws, Butterball Turkey Talk-Line