🫙 From the Spice Rack
Roast Turkey with Grand Marnier Apricot Stuffing
Turkey, about 21 pounds 2 x Oranges, cut in half 1 ts Dried thyme Salt Freshly ground black pepper 4 x Sticks of butter, room temp
maineasy
Ingredients8 items
Ingredients
- 1tsp dried thyme
- 11/2 c grand marnier
- 1turkey liver and heart
- 2sticks unsalted butter
- 2cup coarsely chopped celery
- 1lbherb stuffing mix
- 1cup slivered almonds
- 2cup chicken stock
Directions
- 1
Turkey, about 21 pounds 2 x Oranges, cut in half 1 ts Dried thyme Salt Freshly ground black pepper 4 x Sticks of butter, room temp
- 2
Preheat oven to 450 degrees F
- 3
Rinse the turkey inside and out and pat dry
- 4
Squeeze the juice of the oranges all over the turkey and in the neck and body cavities
- 5
Spoon the stuffing loosley into the cavities
- 6
Set aside any extra stuffing
- 7
Sew up the cavities or close with small trussing skewers
- 8
Place the turkey on a roasting rack in a roasting pan