Turkey with cranberry glaze

As days ago that I have been submitting recipes some countries in Latin America and Central, today I opted for a recipe that typical of North America, the turkey. More particularly in New England, with the typical ingredients of that area. The turkey there in preparation varies depending on the state, we passed something like paella in Spain.Prepare the maple syrup, cranberry juice and orange marmalade combine for a glaze with traditional ingredients Northeast (New England)
Preparation time: 25 minutesTotal time: 3 hours, 55 minutes
Servings: 12 servingsIngredients:3/4 cup orange marmalade3/4 cup cranberry juice concentrate, thawed3 tablespoons maple syrup or maple-flavored1 1/2 tablespoons devinagrebalsámico1/2 teaspoon salt1 turkey thawedspray or vegetable oil spreads to turkey
Instructions:1. Preheat oven to 325 ° F. Combine marmalade, cranberry juice, maple syrup, salt vinagrey in heavy skillet small. Heat over medium heat until boiling, stirring frequently. Reduce heat and simmer, uncovered, stirring frequently for 12 to 15 minutes or until glaze is reduced to about a cup.2. Remove elcuelloy the bowels of body cavities and elcuellodel turkey throw them away or refrigerate for use in another recipe. Dry the turkey juices and finish dry with paper towels. Turn wings back to hold the rear delcuellocontra skin turkey.3. Place turkey, breast side up, on a flat baking tray in a shallow tray. Lightly conaceitevegetal or cooking spray. Roast turkey for 2 hours and then cover breast and upper thighs loosely with foil, keeping them from overcooking.4. Continue baking the turkey for another 45 minutes, remove the foil and brush the glaze generously. Replace the foil over the turkey and bake 45 minutes longer or until a meat thermometer registers 180 ° F when inserted into the deepest part of the hip.5. Spread remaining glaze. Let the turkey stand for 15 minutes before cutting.