Roast Turkey with Oranges

Ingredients

 * 1 	large  	Turkey for roasting (8-10 lbs)
 * 3 	tbsp 	orange juice
 * 3 	tbsp 	honey
 * 3 	tbsp 	cooking oil
 * 3 	large 	oranges
 * 2 	tbsp 	margarine or cooking oil
 * salt and pepper
 * 2 	cup 	chicken stock or water
 * 1/4 	cup 	orange marmalade
 * 1/4 	cup 	white wine
 * 1 	small 	Onion, peeled and chopped
 * 2 	tbsp 	butter
 * 1 	small 	Chicken bouillon cube
 * 1/4 	cup 	cream
 * 2 	tsp 	cornstarch, dissolved in some cold water

Directions
Preheat oven to 375 F (190 C). Cut Turkey giblets into small pieces, set aside (for the sauce). Peel the oranges. Divide them into sections, then set aside for garnish. Cut the orange peel into half-inch slices. Melt the margarine in a small saucepan over high heat. Add the sliced orange peel, then saute quickly for a minute.  Stuff the orange peel into the Turkey. In a small bowl, mix together the honey, cooking oil, and orange juice. Brush all over the Turkey, reserving half for later. 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. 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.  You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C). After it is cooked, turn off the heat and leave in the oven for about 15 - 20 minutes more before serving. For the gravy (do this while roasting the Turkey): Melt butter in a small sauce pan over high heat.  Saute chopped onions and giblets for about 2-3 minutes.<BR> Deglaze with wine, then reduce for 3 minutes.<BR> Add the orange marmalade, bouillon cube, and water (or chicken stock). <BR> Bring to a quick boil, then reduce heat and let it simmer for about 5 - 10 minutes.<BR> Add the cream, then thicken with some cornstarch dissolved in cold water.<BR> To serve: Transfer the roast turket to a serving dish. <BR> Garnish by surrounding it with orange slices and some fresh greens. <BR> Serve sauce in a separate bowl.