Special occasions call for special meals, and for this one, the big bird is the highlight. This turkey blends the best of the traditional bird with a new fruity stuffing.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2005
- 1 turkey (16 lb/7 kg)
- 1/4 cup butter melted
- 1 tablespoon Poultry Seasoning Blend (recipe below)
Cranberry Apricot Stuffing:
- 1/3 cup butter
- 2 onions chopped
- 2 celery chopped
- 2 cloves garlic minced
- 2 tablespoons Poultry Seasoning Blend (recipe below)
- 3/4 teaspoons salt
- 12 cups day old finely cubed bread (such as sourdough or country)
- 1 cup dried cranberry
- 1 cup chopped dried apricot
- 1/4 cup chopped fresh parsley
- 1 cup vegetable stock
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups Turkey Stock Recipe
- 4 cups chicken stock
Cranberry Apricot Stuffing: In large skillet, melt butter over medium heat; fry onions, celery, garlic, Poultry Seasoning Blend and salt until light golden, about 10 minutes.
In large bowl, toss together onion mixture, bread, cranberries, apricots and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Pat turkey dry inside and out. Stuff both cavities loosely with about half of the stuffing; skewer cavities closed. Tie legs together and tuck wings under back. Place remaining stuffing in greased 8-inch (2 L) square glass baking dish; cover with foil. Set aside in refrigerator.
Place turkey, breast side up, on rack in roasting pan. In small bowl, combine butter with poultry seasoning blend; brush over turkey. Cover loosely with foil.
Roast in 325°F (160°C) oven for 3 hours, basting with pan juices every 30 minutes. Uncover and roast until meat thermometer inserted into thigh registers 185°F (85°C), 1 to 1-1/2 hours longer.
Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to about 30 minutes before carving.
Meanwhile, increase oven temperature to 400°F (200°C). Drizzle stock over stuffing in dish; bake, covered, until hot, about 30 minutes.
Gravy: Meanwhile, skim fat from pan juices in roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat.
Nutritional facts <b>Per serving (without skin):</b> about
- Sodium 895 mg
- Protein 84 g
- Calories 797.0
- Total fat 32 g
- Cholesterol 243 mg
- Saturated fat 12 g
- Total carbohydrate 38 g
- Iron 51.0
- Folate 29.0
- Calcium 11.0
- Vitamin A 18.0
- Vitamin C 7.0