1/1 Photo of Roast Turkey With Grand Marnier Apricot Stuffing
5 hrs 30 mins
Here's another good turkey and dressing recipe. DH loves stuffings and gobbles this one up. I've never really liked using the giblets (I think it's a mind thing, lol), but I am convinced that they really add a lot of flavor.
My Private Note
Units: US | Metric
- 21 lbs whole turkey
- 2 oranges, halved
- 1 teaspoon dried thyme
- salt and pepper, to taste
- 2 cups butter, room temperature
- 1 cup dried apricot, diced
- 1 1/2 cups Grand Marnier
- turkey liver, and
- turkey heart
- 1 cup unsalted butter
- 2 cups celery, coarsely chopped
- 1 large yellow onion, chopped
- 1 lb bulk sausage
- 1 lb stuffing cubes, herbed
- 1 cup almonds, slivered
- 2 cups chicken stock
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- 1Make the stuffing - directions below.
- 2Preheat oven to 450°F
- 3Rinse the turkey inside and out and pat dry.
- 4Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
- 5Spoon the stuffing loosely into the cavities.
- 6Set aside any extra stuffing.
- 7Sew up the cavities or close with small trussing skewers.
- 8Place the turkey on a roasting rack in a roasting pan.
- 9Sprinkle all over with thyme and salt and pepper to taste.
- 10Spread the butter all over the turkey.
- 11Turn breast side up in the pan and cover the pan with aluminum foil.
- 12Place turkey in the oven and reduce heat to 425.
- 13Roast for 3 hours.
- 14Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
- 15Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
- 16Let turkey stand, covered with foil for 15 minutes before carving.
- 18Place the apricots and 1 cup of Grand Marnier in a small saucepan.
- 19Heat to boiling.
- 20Remove from the heat and set aside.
- 21Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
- 22Melt 1/2 cup of butter in a large skillet over medium heat.
- 23Add the celery and onion and saute for 10 minutes.
- 24Transfer to a large mixing bowl.
- 25Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
- 26Remove and add to the celery mixture.
- 27Add the stuffing mix, apricots with liquid, and almonds.
- 28Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
- 29Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
- 30Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
- 31Stir well to moisten the stuffing.
- 32Season with thyme, salt and pepper to taste.
- 33Enough for a 21-24 pound turkey.
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Nutritional Facts for Roast Turkey With Grand Marnier Apricot Stuffing
Serving Size: 1 (829 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1942.5
- Calories from Fat 1183
- Total Fat 131.5 g
- Saturated Fat 54.5 g
- Cholesterol 655.0 mg
- Sodium 1327.3 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 5.1 g
- Sugars 12.8 g
- Protein 156.4 g
The following items or measurements are not included: