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1
Remove giblets and neck from turkey; discard.
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2
Rinse turkey thoroughly with cold water; pat dry.
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3
Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey.
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4
Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally.
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5
Remove turkey from bag, reserving marinade.
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6
Preheat oven to 350 degrees.
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7
Tie ends of legs with cord.
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8
Lift wing tip up and over back and tuck under bird.
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9
Sprinkle 1/2 teaspoon salt into body cavity.
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10
Stuff cavity with oranges.
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11
Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan.
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12
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
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13
Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees.
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14
(Cover loosely with foil if it gets too brown.)
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15
Remove turkey from oven.
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16
Cover loosely with foil; let stand at least 10 minutes before carving.
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17
Discard oranges.
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18
Pour reserved marinade into saucepan; bring to a boil.
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19
Skim foam from mixture with a slotted spoon; discard.
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20
Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes).
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21
Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk.
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22
Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly.
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23
Stir in 1/4 teaspoon salt.
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24
Serve sauce with turkey.
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25
Garnish with orange slices and parsley sprigs if desired.
