Perfect Roast Turkey

Cooking turkey from the frozen state is the safest method. This flavorful fruit stuffing is full of vitamins and minerals.

Serves: 14Hands-on: 25 minutesTotal: 5 hours 30 minutesDifficulty: Easy

Serves: 14

Ingredients

  • 3 medium onions, 2 peeled, 1 peeled and chopped, divided
  • 3 large oranges
  • 1 frozen turkey (12 lbs.)
  • 1⅓ cup orange juice, divided
  • 1 cup chicken stock
  • 2 Tbsp. butter
  • 3 cloves garlic, minced
  • 8 slices whole wheat bread, toasted
  • ½ cup dried cranberries
  • 2 medium apples, peeled, seeded, and chopped
  • ½ cup golden raisins
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Slice the two whole onions and the oranges into ½-inch thick slices and arrange in large shallow roasting pan. Unwrap turkey and place on slices. Place in oven and turn oven to 325°F. Roast the turkey for 3½ hours.
  • Remove turkey from oven and remove the gizzards and neck from the turkey cavities. Pour 1 cup orange juice and chicken stock into roasting pan.
  • In small saucepan, melt butter over medium heat. Add chopped onion and garlic; cook and stir until tender, about 5 minutes. Cube toasted bread and place in large bowl. Add onion mixture, cranberries, apple, raisins, salt, and pepper and toss to coat. Drizzle with ⅓ cup orange juice and toss again.
  • Stuff this mixture into the turkey cavity and neck cavity; use toothpicks to secure skin. Return to oven.
  • Roast turkey for another 1¼ to 2 hours, until the temperature in the thigh registers 180°F, basting turkey occasionally with pan drippings. Remove stuffing from turkey, then slice turkey to serve.

Recipe Information

Serves: 14

Ingredients

  • 3 medium onions, 2 peeled, 1 peeled and chopped, divided
  • 3 large oranges
  • 1 frozen turkey (12 lbs.)
  • 1⅓ cup orange juice, divided
  • 1 cup chicken stock
  • 2 Tbsp. butter
  • 3 cloves garlic, minced
  • 8 slices whole wheat bread, toasted
  • ½ cup dried cranberries
  • 2 medium apples, peeled, seeded, and chopped
  • ½ cup golden raisins
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Slice the two whole onions and the oranges into ½-inch thick slices and arrange in large shallow roasting pan. Unwrap turkey and place on slices. Place in oven and turn oven to 325°F. Roast the turkey for 3½ hours.
  • Remove turkey from oven and remove the gizzards and neck from the turkey cavities. Pour 1 cup orange juice and chicken stock into roasting pan.
  • In small saucepan, melt butter over medium heat. Add chopped onion and garlic; cook and stir until tender, about 5 minutes. Cube toasted bread and place in large bowl. Add onion mixture, cranberries, apple, raisins, salt, and pepper and toss to coat. Drizzle with ⅓ cup orange juice and toss again.
  • Stuff this mixture into the turkey cavity and neck cavity; use toothpicks to secure skin. Return to oven.
  • Roast turkey for another 1¼ to 2 hours, until the temperature in the thigh registers 180°F, basting turkey occasionally with pan drippings. Remove stuffing from turkey, then slice turkey to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat7g
Saturated Fat2g
Cholesterol140mg
Sodium420mg
Total Carbohydrate21g
Dietary Fiber2g
Sugars11g
Protein50g