Golden Roast Turkey A L'orange

Ingredients

 * 1 	large  	Turkey for roasting
 * 3 	tbsp 	orange juice
 * 3 	tbsp 	honey
 * 3 	tbsp 	cooking oil
 * 3 	large 	oranges
 * 2 	tbsp 	butter
 * some salt and pepper
 * 2 	cup 	chicken stock
 * 1/4 	cup 	orange marmalade
 * 1/4 	cup 	white wine
 * 1 	med 	Onion, chopped
 * 2 	tbsp 	butter
 * 1 	small 	Chicken bouillon cube
 * 1/3 	cup 	cream
 * 2 	tsp 	cornstarch, dissolved in some cold water

Directions

 * 1) Preheat oven to 375 F (190 C).
 * 2) Cut Turkey giblets into small pieces, set aside (for the sauce).
 * 3) Peel the oranges. Divide them into sections, then set aside for garnish.
 * 4) Cut the orange peel into half-inch slices.
 * 5) Melt the margarine in a small saucepan over high heat. Add the sliced orange peel, then saute quickly for a minute.
 * 6) Stuff the orange peel into the Turkey.
 * 7) In a small bowl, mix together the honey, cooking oil, and orange juice. 
 * 8) Brush all over the Turkey, reserving half for later.
 * 9) Season the Turkey with salt and pepper, truss and transfer to a large roasting pan, then roast in the oven at 375 F for about 1 hour.
 * 10) Brush the rest of the honey-orange mixture on the Turkey, then return to the oven and roast for 60 - 90 minutes more, until it is cooked.
 * 11) You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C).
 * 12) After it is cooked, turn off the heat and leave in the oven for about 15 - 20 minutes more before serving.
 * 13) For the gravy (do this while roasting the Turkey): Melt butter in a small sauce pan over high heat.
 * 14) Saute chopped onions and giblets for about 2-3 minutes.
 * 15) Deglaze with wine, then reduce for 3 minutes.
 * 16) Add the orange marmalade, bouillon cube, and water (or chicken stock). 
 * 17) Bring to a quick boil, then reduce heat and let it simmer for about 5 - 10 minutes.
 * 18) Add the cream, then thicken with some cornstarch dissolved in cold water.