Moroccan-Spiced Turkey with Aromatic Orange Pan Jus

Step 1: Preheat the oven to 425°.

Step 2: Remove the giblets and neck from the turkey; discard the liver. Pat the turkey dry with paper towels; trim and discard excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting your fingers, gently pushing between the skin and the meat.

Step 3: Combine the oil, orange rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk. Rub the spice mixture under the loosened skin and over the breast and drumsticks. Lift the wing tips up and over the back. tuck under the turkey. Tie the legs together with kitchen string.

Step 4: Place the giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan. Add the stock and sherry to the pan.

Step 5: Place a roasting rack in the pan. Coat the rack with cooking spray. Arrange the turkey breast side up, on the roasting rack. Bake at 425° for 30 minutes, uncovered.

Step 6: Without removing the turkey from the oven, cover it loosely with aluminum foil. Reduce the oven temperature to 325°. Bake an additional 1 hour and 10 minutes or until a thermometer inserted into the meaty part of the thigh registers 165°. Remove pan from the oven; place the turkey on a cutting board and it stand, covered for 20 minutes. Carve the turkey and discard the skin.

Step 7: Place a zip top plastic bag inside a 4 cup glass measuring cup. Pour the stock mixture through a sieve into a bag; discard the solids. Let stand for 10 minutes. Seal the bag, and snip off 1 bottom corner of the bag. Drain the stock mixture into a medium saucepan, stopping before the fat layer (I use a fat separator instead) reaches the opening. Add the orange juice to the pan; bring to a boil.

Step 8: Cook for 3 minutes or until slightly thickened. Stir in the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon black pepper. Serve the sauce with the turkey.