Ingredients Jump to Instructions ↓

  1. Turkey - about 21 pounds

  2. Oranges - cut in half

  3. 1 teaspoon 5ml Dried thyme

  4. Salt

  5. Freshly ground black pepper

  6. 1 Butter - room temp

  7. Grand Marnier Apricot Stuffing

  8. 1 cup 146g / 5.1oz Diced dried apricots

  9. 1 1/2 cups 355ml Grand marnier

  10. 1 Turkey liver and heart

  11. 1 Unsalted butter

  12. 2 cups 220g / 7.8oz Coarsely chopped celery

  13. 1 cup 62g / 2 1/5oz Yellow onion - chopped (large)

  14. 1 lb 454g / 16oz Bulk pork sausage

  15. 1 lb 454g / 16oz Herb stuffing mix

  16. 1 cup 93g / 3 1/3oz Slivered almonds

  17. 2 cups 474ml Chicken stock

  18. 1/2 teaspoon 2 1/2ml Dried thyme

  19. Salt - to taste

  20. Black pepper - to taste

Instructions Jump to Ingredients ↑

  1. FOR TURKEY: Make the stuffing.

  2. Preheat oven to 450 degrees F.

  3. 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.

  4. 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.

  5. Place the turkey in the oven and reduce the heat to 325 degrees F. Roast for 3 hours. Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours. Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes.

  6. Let the turkey stand, covered with foil, for 15 minutes before carving.


  8. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.

  9. Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.

  10. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture.

  11. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine.

  12. Heat the remaining 1/2 cup of 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 of Grand Marnier. Stir well to moisten the stuffing. Season with the thyme and salt and pepper to taste.


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