Ingredients
1/4 cup unsweetened applesauce1/4 cup whole-berry cranberry sauce1/4 cup fresh raspberries2 tablespoons orange juice2 tablespoons olive oil1 tablespoon molasses1 tablespoon fresh parsley leaves1 tablespoon fresh cilantro leaves1 teaspoon pepper1/2 teaspoon salt1 turkey (14 to 16 pounds)
Preparation
Preheat oven to 400°. Place the first 10 ingredients in a blender; cover and process until blended. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 1 hour.
Reduce oven setting to 325°. Brush turkey with half of the glaze. Roast 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, brushing turkey with remaining glaze during the last 45 minutes. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
