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1
Heat oven to 350 degrees F.
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2
Remove rind from orange with a vegetable peeler, avoiding bitter white pith.
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3
Finely chop rind.
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4
Cut orange in half; juice orange halves.
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5
Reserve juice for making gravy; reserve orange halves.
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6
Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl.
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7
Finely chop white part of green onions; reserve green part.
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8
Add chopped green onions and chopped parsley to rind mixture.
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9
Remove neck and giblets from turkey cavity.
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10
With your fingers, carefully loosen skin around turkey breast and legs.
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11
Spread rind mixture under the skin.
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12
Place parsley stems, green onion ends and orange halves in turkey cavity.
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13
Place turkey on a rack in a large roasting pan.
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14
Place neck and gizzards in bottom of pan.
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15
Loosely tent turkey with aluminum foil.
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16
Roast in heated 350 degree oven 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180 degrees F in innermost part of thigh and 170 degrees in breast.
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17
Remove turkey to a platter.
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18
Discard neck and gizzard.
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19
Cover loosely with foil; let stand 20 minutes.
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20
Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup.
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21
Skim off fat.
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22
Add water to equal 4 cups.
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23
Pour into a medium-size saucepan along with reserved orange juice.
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24
Bring to simmering.
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25
Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth.
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26
Stir into saucepan.
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27
Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened.
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28
Serve with carved turkey.
