Roast Turkey With Hazelnut Stuffing

From Bon Appetit, November 1999. I couldn't figure out how to 'trick' the site on the basting sauces. LOL. Basting Sauce 1 is to be used at the beginning of roasting and Basting Sauce 2 is to be used at the end of roasting.

• Ready In: 4 hrs 30 mins
• Serves: 6-10

Ingredients

• Turkey

• 16  lbs  fresh turkey
• 1  cup coarse salt
• 2  granny smith apples, quartered
• 1  teaspoon nutmeg
• 1  teaspoon allspice
• 1  orange, quartered

• Basting Sauce 1

• 1  cup unsalted butter
• 1⁄4 cup  fresh orange juice
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon coarse black pepper
• 3  tablespoons fresh thyme or 1  tablespoon dried thyme
• 1⁄2 teaspoon salt

• Basting Sauce 2

• 1⁄4 lb unsalted butter
• 1⁄4 cup maple syrup

• Sausage and Hazelnut Stuffing

• 1  cup hazelnuts, roasted and skinned
• 1  lb  fresh pork sausage
• 1⁄2 lb boneless skinless chicken breast, diced
• 1⁄2 cup unsalted butter
• 1  lb  chopped onion
• 2  cups  chopped celery
• 2  tablespoons sage
• 1⁄2 lb  virginia ham, diced
• 8  cups  stale bread, cut in 1/2-inch cubes
• 1  cup  chopped Italian parsley
• 3  large eggs, beaten
• 2  teaspoons coarse salt
• 2  teaspoons coarse black pepper
• 2  ounces Amaretto
• 1  cup  turkey stock

Directions

1. Prepare Turkey:
2. Rub salt all over turkey, inside and out.
3. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
4. Preheat oven to 350°F.
5. Mix spices with apples.
6. Put 1/2 of apple mixture inside turkey under white meat (front).
7. Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
8. Prepare basting sauce #1 by heating butter and adding juices and spices.
9. Put turkey in roasting pan and add basting sauce.
10. Roast, covered with foil, for 2 hours.
11. Prepare Stuffing:
12. Put hazelnuts in food processor and chop to medium coarseness.
13. In a large skillet, brown pork sausage and drain.
14. Add 3 teaspoons of butter to pan and fry chicken until done.
15. Saute onions, celery, and sage until translucent.
16. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well.
17. Add eggs and Amaretto.
18. Finally, add turkey stock to moisten.
19. Put in baking pan and bake 1 hour at 350 °F.
20. Finish Roasting Turkey:
21. Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
22. Prepare #2 basting sauce by heating butter and maple syrup.
23. Remove bird from oven when it reaches 175°F.
24. Let rest — turkey will continue to cook, reaching 180°F in the next 15 minutes.
25. Baste with #2 sauce until all sauce is gone.
26. Remove fruit from inside.