1 (12-14 lb) turkey

2 cups water

2 1/2 cups chicken broth, divided

1 1/2 cups orange juice, divided

4 tablespoons soy sauce, divided

1 tablespoon chicken bouillon granules

1 teaspoon dried minced onion

1/2 teaspoon garlic powder

ORANGE GIBLET GRAVY:

3/4 cup cup chicken broth

1/4 cup orange juice

2 teaspoons worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon sugar

1/4 teaspoon pepper

3  tablespoons cornstarch

1/2 cup water

place turkey on a greased rack in a roasting pan. add water, giblets and neck to pan. combine 1 1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. combine bouillon, onion and garlic powder; sprinkle over turkey, bake, uncovered, at 325 degrees for 3 1/2 hours, basting every 30 minutes. when turkey begins to brown, cover lightly with foil. remove giblets and neck when tender; set aside for gravy. combine remaining broth, orange juice and soy sauce. remove foil from turkey; pour broth mixture over turkey. bake 30 minutes longer or until a meat thermometer reads 180 degrees.

for gravy: remove meat from neck and discard the bones. chop giblets and neck meat; set aside. in a saucepan, combine 2 cups pan juices, broth, orange juice and worcestershire sauce; mix well. stir in thyme, sugar and pepper. combine cornstarch and water until smooth. whisk into broth mixture. cook and stir for 2 minutes. stir in reserved giblets and neck meat. carve turkey; serve with gravy.

8 servings