Roast Turkey with Cranberry Honey Glaze

Glaze: Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 250 mL. Turkey: Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin. Preheat oven to 325ºF (160ºC). Thinly slice 1 lemon. Loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey. Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze. Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 170ºF (77ºC), approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving. Makes 12 to 16 servings. The following information is provided courtesy of the Canadian Turkey Marketing Agency at www.turkeyfordinner.ca Preparation - Cooking Times and Temperatures WHOLE BIRD NOTE: Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven's thermostat, how many times the oven door is opened during roasting, the size of the turkey in relation to the size of the oven. Pre-Heat Oven to 325ºF (160ºC) Roasting Times Weight Stuffed Unstuffed 6 - 8 lbs (3.0 - 3.5 kg) 3 - 3 1/4 hours 2 ½ - 2 ¾ hours 8 - 10 lbs (3.5 - 4.5 kg) 3 1/4 - 3 ½ hours 2 ¾ - 3 hours 10 - 12 lbs (4.5 - 5.5 kg) 3 ½ - 3 ¾ hours 3 - 3 1/4 hours 12 - 16 lbs (5.5 - 7.0 kg) 3 ¾ - 4 hours 3 1/4 - 3 ½ hours 16 - 22 lbs (7.0 - 10.0 kg) 4 - 4 ½ hours 3 ½ - 4 hours For an unstuffed whole turkey, breasts or large thighs, the thermometer should read 170ºF (77ºC). For a stuffed turkey, the thermometer should read 180ºF (82ºC) and the juices run clear. Also measure the stuffing in the cavity. The thermometer should read at least 74ºC (165ºF). Let the bird stand 15 to 20 minutes before removing all of the stuffing to a bowl and carving.