By now, the fryers are brining, the roasters are thawing, and the smokers are building fires. At this point, the night before Thanksgiving, you probably did not come here in search of a turkey recipe. Take heart! This recipe is easily adapted to use with chickens as well. And who knows? Your family may be ready for a second turkey at Christmas and this bird would make a beautiful addition to your Christmas dinner table.
What's In It:
2 c. dried, sliced apricots
1 c. dried cranberries
1 c. raw cashews (Especially this time of year, you'll find these in the produce department)
1/2 c. raw pistachioes (See above)
2 oranges, peeled and segmented
2 apples, peeled, cored and chopped (I recommend Winesaps if you can find them. Fuji's and Rome's will work, too.)4 cloves garlic, sliced thin
Leaves from 3 sprigs fresh rosemary and thyme
8 c. orange juice (Read labels and avoid added sugars!)
1 12-14 lb turkey (Will also stuff 3 5-7 lb chickens)
Salt & Pepper
How To Make It:
Preheat oven to 450 degrees F.
Lightly grease large roasting pan before fitting a wire rack inside on which to put the meat. Meat should rest about 1 inch above the bottom of the pan.
In large bowl, combine first 9 ingredients. Pour 3 cups of the orange juice over mixture and stir. Set aside.
Sprinkle turkey, inside and out, with salt and pepper. Stuff with fruit mixture. Place in prepared pan. Any extra stuffing may be placed in the roasting pan around the turkey.
Pour remaining orange juice over turkey.
Cover with parchment paper and wrap entire pan in aluminum foil, sealing well.
Put pan in oven and reduce heat to 350 degrees F.
Bake 1 hour and 15 minutes.
Unseal and remove parchment paper. Continue cooking until thigh meat reaches 160 degrees F, basing every 10 minutes for about 30 minutes total.
When done, remove from oven and cover loosely with foil. Allow to rest for 15 to 20 minutes before carving.
Adapted from a recipe printed in the AJC 11/22/10.
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