Spicy Hibiscus-Orange Glazed Turkey

1. 1

   Rinse turkey; drain.

2. 2

   Place in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe); cover loosely with foil.

3. 3

   Roast in 325 degrees F-standard oven 1 hour 10 min.

4. 4

   Meanwhile, bring 2 qt.

5. 5

   (2 L) water (or 2 cups [500 mL] water for trial recipe) to boil in large saucepan.

6. 6

   Stir in flowers.

7. 7

   Simmer on medium-low heat 5 min.

8. 8

   or until liquid is reduced to about 5-1/3 cups (1.3 L) (or to about 1-1/3 cups [325 mL] for trial recipe).

9. 9

   Heat dressing and crushed red pepper in separate saucepan on medium heat.

10. 10

    Add shallots; saute 3 min.

11. 11

    Add hibiscus liquid, marmalade and honey; cook on medium-low heat 15 min., stirring occasionally.

12. 12

    Mix corn starch with remaining 3/4 cup (175 mL) water (or with remaining 3 Tbsp.

13. 13

    [45 mL] water for trial recipe).

14. 14

    Add to hibiscus mixture with butter and mustard; cook 3 to 5 min.

15. 15

    or until slightly thickened, stirring constantly.

16. 16

    Uncover turkey.

17. 17

    Brush with 1-1/3 cups (325 mL) of the hibiscus glaze (or brush with 1/3 cup [75 mL] of the glaze for trial recipe).

18. 18

    Bake, uncovered, 20 min.

19. 19

    or until turkey is done (170 degrees F).

20. 20

    Let stand at room temperature 10 min.

21. 21

    before slicing.

22. 22

    For each serving: Place about 4 oz.

23. 23

    (125 g) sliced turkey on plate; top with 2 Tbsp.

24. 24

    (30 mL) of the remaining glaze.

25. 25

    Serve with rounded 1/2 cup (125 mL) Creamy Brussels Sprouts with Bacon and Cheese, and rounded 1/2 cup Celery Root and Parsnip Mash.

* Per serving · 4 servings · Values may vary.