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1
Rinse turkey; drain.
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2
Place in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe); cover loosely with foil.
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3
Roast in 325 degrees F-standard oven 1 hour 10 min.
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4
Meanwhile, bring 2 qt.
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5
water (or 2 cups water for trial recipe) to boil in large saucepan.
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6
Stir in flowers; simmer on medium-low heat 5 min.
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7
or until liquid is reduced to about 5-1/3 cups (or to about 1-1/3 cups for trial recipe).
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8
Heat dressing and crushed red pepper in separate saucepan on medium heat.
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9
Add shallots; saute 3 min.
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10
Add hibiscus liquid, marmalade and honey; cook on medium-low heat 15 min., stirring occasionally.
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11
Mix cornstarch with remaining 3/4 cup water (or with remaining 3 Tbsp.
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12
water for trial recipe).
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13
Add to hibiscus mixture with butter and mustard; cook 3 to 5 min.
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14
or until slightly thickened, stirring constantly.
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15
Uncover turkey.
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16
Brush with 1-1/3 cups of the hibiscus glaze (or brush with 1/3 cup of the glaze for trial recipe).
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17
Bake, uncovered, 20 min.
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18
or until turkey is done (165 degrees F).
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19
Let stand at room temperature 10 min.
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20
before slicing.
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21
For each serving: Place about 1/4 lb.
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22
turkey on plate; top with 2 Tbsp.
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23
of the remaining glaze.
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24
Serve with about 1/2 cup Creamy Brussels Sprouts with Bacon and Cheese, and about 1/2 cup Celery Root and Parsnip Mash.
