Apples flavor this turkey from the chopped apple stuffing to the apple juice and jelly glaze.
Prep: 30 minutes
Cook: 2+ hours
Ready In: 3+ hours
Servings: 14 servings (5 oz. meat & 1/2 cup stuffing each) |
| Lifestyle: |
Entertaining/Holiday |
|
|
|
|
| 1/4 |
cup |
|
white balsamic vinegar |
| 1 |
|
(16-18lbs), thawed |
Butterball® Turkey |
| 4 |
cups |
chopped |
onions |
| 2 1/2 |
cups |
|
low-sodium chicken broth |
| 3 |
cups |
chopped |
celery |
| 1 |
cup |
chopped |
dried apples |
| 1 1/2 |
teaspoons |
|
dried thyme |
| 1/4 |
cup |
|
all-purpose flour |
| 1/4 |
cup |
|
honey |
| 6 |
cups |
chopped, toasted |
pecans |
|
|
|
non-stick cooking spray |
| 1/2 |
teaspoon |
|
salt |
| 2 |
cans |
(14 1/2 oz each) |
low-sodium chicken broth |
| 12 |
ounces |
cut in 1/2 in pieces |
bacon slices |
| 1 |
teaspoon |
|
rubbed sage |
| 1 |
package |
(16oz) |
cornbread stuffing mix |
| 1/2 |
cup |
melted |
margarine or butter |
| 1 |
cup |
|
apple jelly |
| 1 |
cup |
|
apple juice |
|
|
|
|
STUFFING
1. Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Remove bacon and drain on paper towels. Reserve 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings. Cook on medium-high heat 25 to 30 minutes or until tender.
2. Combine bacon, onion mixture, apples, pecans, thyme and sage. Stir in stuffing mix. Stir in broth and margarine or butter. Set 7 cups of stuffing aside for stuffing turkey. Spoon remaining stuffing into 1-1/2 quart baking dish sprayed with cooking spray. Bake covered 30 minutes; uncover and bake 15 minutes.
TURKEY
1. Preheat oven to 325 degrees F. Combine jelly, juice, vinegar, honey and salt in small, heavy saucepan. Bring to boil. Reduce heat and simmer until reduced to 1-1/4 cups, about 15 minutes, stirring occasionally. Reserve 1/4 cup mixture for gravy. Set remaining mixture aside for basting turkey.
2. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
3. Drain juices from turkey. Pat dry with paper towels.
4. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing.
5. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during roasting.
6. Brush turkey with some glaze mixture. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Bake 2 hours.
7. Uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180 degrees F. Let turkey stand 15 minutes before removing stuffing and carving.
GRAVY
1. Pour drippings into 1-quart measure; skim fat. Whisk in flour until smooth. Add broth, reserved glaze mixture and enough water or broth to make 3-1/2 cups. |
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This entry was posted on Tuesday, June 10th, 2008 at 7:01 am and is filed under Turkey Recipes.
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