Moroccan-Spiced Turkey with Aromatic Orange Pan Jus

Directions

1. 1
   Preheat oven to 42
2. 2
   Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
3. 3
   Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk. Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string.
4. 4
   Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan.
5. 5
   Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack.
6. 6
   Bake at 425 for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325 (do not remove turkey from oven).
7. 7
   Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 16
8. 8
   Remove pan from oven; place turkey on a cutting board.
9. 9
   Let stand, covered, for 20 minutes. Carve turkey; discard skin.
10. 10
    Place a zip-top plastic bag inside a 4-cup glass measure.
11. 11
    Pour stock mixture through a sieve into bag; discard solids.
12. 12
    Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag.
13. 13
    Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening.
14. 14
    Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
15. 15
    Serve sauce with turkey.