Orange And Maple Roasted Turkey With Giblet Gravy

Directions

1. Combine 3/4 c. pre-made Ket-OJ or possibly sugar free orange Kool-Aid and 1/4 c. low-carb maple syrup in a small saucepan; bring just to a boil. Remove from heat; set aside.
2. Preheat oven to 375 degrees. Remove giblets (including liver) and neck from turkey, and set aside. Rinse turkey thoroughly with cool water, and pat dry. Tie ends of legs to tail with cord, or possibly tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Sprinkle poultry seasoning, 1 Tbsp. grated orange rind, 1/4 tsp. salt, and 1/4 tsp. pepper into the body cavity and onto the bird. Stuff cavity of turkey with orange quarters and onion quarters. Place turkey on a rack coated with cooking spray, and place rack on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
3. Bake the turkey at 375 degrees for 45 min. Baste turkey with the "orange juice" mix; cover turkey loosely with foil. Bake turkey an additional 2 hrs and 15 min or possibly till the thermometer registers 180 degrees, basting turkey every 30 min. Let turkey stand for 10 min; set the pan and drippings aside.
4. While turkey is baking, heat butter in a medium saucepan over medium-high heat. Add in reserved giblets and neck; saute/fry 2 min or possibly till browned on all sides. Add in water and broth; bring to a boil. Cover, reduce heat, and simmer 45 min. Add in liver; simmer an additional 10 min. Remove giblets, neck, and liver from broth mix; chop liver, and return to pan. Throw away giblets and neck.
5. Add in broth mix to bottom of broiler pan, scraping pan to loosen browned bits. Strain mix through a sieve over a bowl; throw away solids. Remove fat from surface with a spoon. Pour the broth mix into a saucepan; add in 2 Tbsp. orange juice substitute and remaining ingredients, stirring with a whisk till well-blended. Bring to a boil; cook 1 minute or possibly till thick. (Thicken with cornstarch or possibly "not/Starch" - optional.) Throw away skin from turkey. Serve gravy with turkey; garnish with fresh herbs, if you like.
6. This recipe yields 8 to 10 servings;