Preheat oven to 350. Lightly sprinkle turkey w/ salt & pepper. Place into shallow roasting pan that's been sprayed w/ cooking spray. Mix butter & lemonade. Pour evenly over turkey. Cover loosely w/ foil. Bake for 1 to 1 1/2 hrs or until when pricked w/ fork in thickest part of turkey, the juices run clear and turkey is cooked through. Or meat thermometer, which should read 180. Remove turkey from pan. Pour juices into small skillet and heat to boiling. Whisk in mustard, paprika,ginger, and salt. Heat until sauce thickens. Glaze meat w/ a few Tbsps of sauce. Spoon remaining sauce around turkey. Garnish w/ lemon wedges.
This is a very piquant, spicy tender turkey best served w/ roasted potatoes. NOTE: you can substitute fresh lemon juice for the lemonade, but lemonade gives it a nicer flavor.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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