Thanksgiving is right around the corner. If you’re looking for something slightly different yet still traditional, try this recipe by The National Turkey Federation.
- WHOLE TURKEY, fresh or frozen (thawed): 12 Pound
- salt: 1 Teaspoon
- freshly ground black pepper: 1/2 Teaspoon
- TURKEY BREAKFAST SAUSAGE: 1 Pound
- chopped onion: 2 Cups
- French baguette (10 ounces), cut into 1-inch cubes: 1
- chestnuts, drained: 1 Can (15-1/2 ounces)
- chopped fresh parsley: 1/2 Cup
- dried thyme: 1/2 Teaspoon
- dried sage: 1/2 Teaspoon
- pepper: 1/2 Teaspoon
- TURKEY BROTH or reduced-sodium chicken bouillon: 1 Cup
- Raspberry Glaze: 1/3 Cup
- red and green grapes, washed and dried: As needed for garnish
- Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Sprinkle salt and pepper in the cavities of the bird.
- Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
- In large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink and internal temperature reaches 165 degrees F. Drain, if necessary.
- In large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten.
- Lightly spoon stuffing into turkey or a (9-X 12-inch) baking pan, sprayed with vegetable cooking spray. (Cover casserole and bake at 350 degrees F for 45 minutes.)
- Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2″ deep) roasting pan.
- Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
- Roast turkey in a preheated 325 degree F oven about 3-1/2 hours (total roasting time). Baste with the pan juices.
- During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze.
- Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing.
- Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
- Place on a warm large platter and garnish with green and red grapes.
- Serve with Peach Chutney and Cranberry Chutney.
Recipes and photo courtesy of The National Turkey Federation