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
- 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
- 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.