Prep 30 mins
Cook 5 hrs
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.
- 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
- Make the stuffing - directions below.
- Preheat oven to 450°F
- Rinse the turkey inside and out and pat dry.
- Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
- Spoon the stuffing loosely into the cavities.
- Set aside any extra stuffing.
- Sew up the cavities or close with small trussing skewers.
- Place the turkey on a roasting rack in a roasting pan.
- Sprinkle all over with thyme and salt and pepper to taste.
- Spread the butter all over the turkey.
- Turn breast side up in the pan and cover the pan with aluminum foil.
- Place turkey in the oven and reduce heat to 425.
- Roast for 3 hours.
- Remove 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.
- Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
- Let turkey stand, covered with foil for 15 minutes before carving.
- Place the apricots and 1 cup of Grand Marnier in a small saucepan.
- Heat to boiling.
- Remove from the heat and set aside.
- Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
- Melt 1/2 cup of butter in a large skillet over medium heat.
- Add the celery and onion and saute for 10 minutes.
- Transfer to a large mixing bowl.
- Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
- Remove and add to the celery mixture.
- Add the stuffing mix, apricots with liquid, and almonds.
- Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
- Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
- Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
- Stir well to moisten the stuffing.
- Season with thyme, salt and pepper to taste.
- Enough for a 21-24 pound turkey.
My mom used to make this when I was growing up. I've adopted it for my family now, all grown up. I was surprised to see it out here already. We don't use the turkey recipe, but use the stuffing. Like you lazyme, I omit the giblets, not so much aversion as just not worth the extra effort to me as I can't tell the difference.