© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (10-12 lb) WHOLE TURKEY, fresh or thawed if frozen
1 Bunch fresh thyme
4 Whole navel oranges
As needed salt and freshly ground black pepper
1 c fresh or frozen cranberries
2 Medium onions, peeled and qtered
1 c cold water
2 c tart apple, peeled and diced
1/2 c golden raisins
1/2 c dried apricot
2 bay leaves
2 c TURKEY STOCK or low-sodium chicken stock
2 tbsp brandy or substitute 2 tbsp apple juice/cider
Place oven rack in bottom third of oven and preheat to 325 degrees F.
Slide fingertips between skin and breast meat to loosen skin. Place 1/2 bunch of thyme under skin.
Thinly slice one orange and slide slices under turkey skin. Season turkey with salt and pepper.
Quarter remaining oranges and toss with cranberries and onions in large bowl, place inside both turkey cavities.
Tuck wing tips under and tie legs together with kitchen string to hold shape.
Place turkey on a V-shaped rack in large roasting pan with water in bottom of pan. Cover loosely with foil. Roast turkey in preheated oven for 2 1/2 hours, remove foil.
Continue to roast, basting every 20 minutes with pan juices until meat thermometer inserted in thickest part of thigh registers 170-175 degrees F.
Remove from oven, cover with foil and let stand at least 20 minutes before carving. Remove fruit stuffing and discard.
Garnish with Dried Fruit Stew and serve on a platter.
While turkey is roasting, combine ingredients in saucepan.
Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat.
After turkey roasts, add any accumulated pan juices to stew. Reheat before serving.