Roast Turkey With Grand Marnier Apricot Stuffing

Recipe by lazyme
READY IN: 5hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • STUFFING:
  • 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.
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