1  12-to 14- pound turkey, thawed frozen

Kosher salt and freshly ground pepper

1 tsp ground coriander

1 tsp ground allspice

1 small orange, halved

1 shallot, halved

1/4  small bunch fresh parsley

4 tbsp unsalted butter, melted

1  1/2 cups low sodium chicken broth

1/2 cup pineapple preserves

1 tbsp apple cider vinegar

1.  Position an oven rack in the lowest positon ( remove the other racks); preheat to 350*. Remove the neck nad giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan.

2. Combine 2 tbsp salt, 1 tbsp pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallots and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth nto the roasting pan.

3. Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain to a fine-mesh sieve into a small bowl. Stir in the vinegar.Set the glaze aside.

4. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh rgisters 165*, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting, use about two-thirds of the glaze. (Tent the turkey with the foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.

5. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat ( or drizzle on your stuffing). Serve the turkey with the deffated drippings.

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