Coriander & Orange-Glazed Butterball Turkey Roast

• Preheat your oven to 325F degrees.
• In a saucepan, combine the juice, jam, vinegar, sugar, soy sauce, sesame oil, ginger, and chili flakes. Bring up to a boil, then reduce down to a low simmer. Cook on low for 35-45 minutes or until reduced and thickened into a glaze. Set aside and allow to cool.
• Combine your toasted and ground coriander and black peppercorns and set aside as well.
• Place your Butterball Turkey Roast on a rack (or tin foil ring) that’s inside of a shallow roasting pan. Brush on all sides with oil, then place in the oven and allow to cook for one hour.
• Remove from the oven, and cut off the netting. Brush the orange glaze all over your roast, followed by a generous coating of the coriander/black pepper mixture.
• Return the roast to the oven for another 2 1/2 – 3 hours or until the internal temperature reaches 165 degrees. When done, remove and allow to rest at least 10 – 15 minutes then carve and serve.

Steamed Herby Potatoes:

• Bring a pot of water up to a simmer.
• Place the potatoes in a steamer basket, then on top of the water. Cover and let steam for 30-35 minutes or until tender.
• Transfer to a bowl, then add the butter and fresh herbs. Season liberally with salt and set aside.

Sauteed Spring Vegetables:

• Heat the olive oil in a saucepan over medium-high. Add the radishes, kohlrabi, and fennel along with salt and pepper to taste. Cook for 4-5 minutes.
• Add the asparagus pieces and white wine and cook for another 3-4 minutes, or until the wine had almost cooked off and the vegetables are just tender.
• Stir in the arugula and take off the heat.