Thanksgiving Turkey & Stuffing |
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Prep Time: 60 Minutes Cook Time: 320 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Ingredients:
18 pound(s) free range turkey rinsed and pat dry |
2 oranges halved |
1 teaspoon(s) thyme |
2 cup(s) butter (truffle butter as option) room temperature |
olive oil |
salt & pepper |
1 pound(s) pork sausage |
3 granny smith apples chopped |
2 cup(s) celery (6 stalks) coarsely chopped |
1 large yellow onion chopped |
3 package(s) cubed stuffing mix |
2 cup(s) chicken broth |
1/2 teaspoon(s) thyme |
salt & pepper to taste |
Directions:
1. Preheat Oven to 450º F
2. Prepare Stuffing
3. Melt 1/2 butter in large skillet over medium heat. Add celery, onion & apple. Saute for 10 minutes. Transfer to a large bowl.
4. Cook sausage in same skillet, crumbling with a fork or wooden spoon. Remove from heat and add to celery mixture.
5. Add the stuffing mix stir to combine.
6. Heat the remaining butter and stock in small sauce pan. Add to mixture. Season with salt, pepper & Thyme.
7. Rinse the Turkey inside and out and pat dry. Separate skin with fingers and add butter under skin. Squeeze juice of orange over turkey and in cavities. Spoon stuffing into cavities of bird and close with string and trussing skewers. Drizzle bird with olive oil. Add thyme salt & pepper.
8. Place turkey, breast side down in roasting pan and cover with foil. Place Turkey in the oven and reduce heat to 325º F. Roast for 3 hours. Remove foil and flip bird breast side up. Continue to roast basting occasionally until temperature read 160º in thickest part of breast. Let turkey rest before carving.
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