Bacon-Wrapped Turkey with Orange

• 1/2 cup Kraft Zesty Italian Dressing
• 1/2 cup orange juice
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1 fresh or thawed frozen turkey (13 lb./5.8 kg)
• 1 orange, cut into wedges
• 5 bay leaves
• 1 lb. (450 g) bacon slices
• 1 Tbsp. corn starch
• 1 Tbsp. water

1. Heat oven to 325F.
2. Whisk first 3 ingredients until blended.
3. Remove and discard neck and giblets from turkey cavities.
4. Free legs from tucked position.
5. (Do not cut band of skin.)
6. Place oranges and bay leaves in chest cavity.
7. Use rubber spatula or your fingers to loosen skin over breast, starting at body cavity opening by legs.
8. Rub half the dressing mixture onto meat under skin on breast, legs and thighs.
9. If necessary, use wooden toothpicks to secure skin at opening.
10. Return legs to tucked position and tie securely with string; turn wings back to hold neck skin in place.
11. Rub remaining dressing mixture evenly onto turkey skin.
12. Place turkey, breast side up, on flat rack in roasting pan.
13. Top with bacon.
14. (See tip.)
15. Tent turkey with foil.
16. Bake 4 hours or until turkey is done (170F), uncovering after 3 hours.
17. Remove turkey from pan; tent with foil.
18. Let stand 15 min.
19. before carving.
20. Meanwhile, pour pan drippings into large measuring cup.
21. Discard excess fat that rises to surface.
22. If pan drippings are less than 2 cups, add enough water to drippings to measure 2 cups; pour into medium saucepan.
23. Mix corn starch and water until blended; gradually stir into drippings.
24. Bring to boil, stirring constantly; strain through fine mesh strainer.
25. Carve turkey.
26. Serve with gravy.

italian dressing, orange juice, bullseye, turkey, orange, bay leaves, bacon, corn starch, water

Taken from www.kraftrecipes.com/recipes/bacon-wrapped-turkey-orange-169392.aspx (may not work)