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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
(2 L) water (or 2 cups [500 mL] water for trial recipe) to boil in large saucepan.
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6
Stir in flowers.
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7
Simmer on medium-low heat 5 min.
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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).
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9
Heat dressing and crushed red pepper in separate saucepan on medium heat.
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10
Add shallots; saute 3 min.
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11
Add hibiscus liquid, marmalade and honey; cook on medium-low heat 15 min., stirring occasionally.
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12
Mix corn starch with remaining 3/4 cup (175 mL) water (or with remaining 3 Tbsp.
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13
[45 mL] water for trial recipe).
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14
Add to hibiscus mixture with butter and mustard; cook 3 to 5 min.
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15
or until slightly thickened, stirring constantly.
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16
Uncover turkey.
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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).
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18
Bake, uncovered, 20 min.
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19
or until turkey is done (170 degrees F).
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20
Let stand at room temperature 10 min.
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21
before slicing.
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22
For each serving: Place about 4 oz.
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23
(125 g) sliced turkey on plate; top with 2 Tbsp.
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24
(30 mL) of the remaining glaze.
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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.
