Cranberry-Orange Roasted Turkey

• 3 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 turkey (14 pounds)
• 1 medium orange
• 1 can (14 ounces) whole-berry cranberry sauce
• 3/4 cup reduced-sodium teriyaki sauce
• 1/2 cup honey
• 1/2 cup orange marmalade
• 2 tablespoons reduced-sodium soy sauce
• 4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage
• 2 medium onions, cut into wedges

1. Preheat oven to 325u0b0. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together.
2. Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving.
3. Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity.
4. Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. (Cover loosely with foil if turkey browns too quickly.)
5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey.

garlic, salt, pepper, turkey, orange, wholeberry, teriyaki sauce, honey, orange marmalade, soy sauce, herbs, onions

Taken from www.tasteofhome.com/recipes/cranberry-orange-roasted-turkey/ (may not work)