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1
Peel garlic, combine ingredients and puree in an electric blender.
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2
Rinse the turkey inside and out and dry thoroughly.
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3
A day before roasting, season as follows: Loosen skin on entire bird and with your hand, spread marinade under skin.
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4
Also spread marinade inside and outside the bird's cavity.
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5
Reserve marinade for basting and place turkey in plastic bag in refrigerator overnight.
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6
If stuffing turkey, stuff only three-quarters full, and figure three-quarters of a cup per pound up to 15 pounds.
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7
For making stuffing in baking dish, bake approximately three-quarters of an hour.
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8
Preheat the oven to 425 degrees.
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9
Place the turkey in a roasting pan, breast side up.
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10
Add one cup of orange, pineapple or apricot juice and one cup of water.
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11
After 30 minutes, lower the temperature to 350 degrees.
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12
Continue roasting, turn occasionally to brown evenly, and add water to pan as liquid evaporates.
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13
To test for doneness, prick the skin of the thigh to see if the juice runs clear or jiggle the drumstick to see if it moves easily.
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14
Remove from oven and brush on the following glaze: one-half cup of red currant jelly and the juice of one lemon, which have been heated together until the jelly has melted.
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15
Let the glazed turkey rest at least 20 minutes before carving.
