This elegant roast turkey is perfect for holiday gatherings or special family dinners. The bird is basted with orange juice and butter, ensuring moist, flavorful meat with a golden crust. The highlight is the Grand Marnier Apricot Stuffing, a sophisticated blend of savory pork sausage, sweet dried apricots, toasted almonds, and aromatic turkey giblets, all tied together with the citrusy warmth of Grand Marnier. The combination of sweet and savory creates a complex flavor profile that pairs beautifully with the roasted turkey. Serve this show-stopping main with your favorite sides for a memorable meal that brings everyone to the table.
Roast Turkey With Grand Marnier Apricot Stuffing
Description
This elegant roast turkey is perfect for holiday gatherings or special family dinners. The bird is basted with orange juice and butter, ensuring moist, flavorful meat with a golden crust. The highlight is the Grand Marnier Apricot Stuffing, a sophisticated blend of savory pork sausage, sweet dried apricots, toasted almonds, and aromatic turkey giblets, all tied together with the citrusy warmth of Grand Marnier. The combination of sweet and savory creates a complex flavor profile that pairs beautifully with the roasted turkey. Serve this show-stopping main with your favorite sides for a memorable meal that brings everyone to the table.Ingredients
Directions
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Preheat oven to 450 degrees F (232C).
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Rinse the turkey inside and out and pat dry thoroughly.
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Squeeze the juice of the oranges all over the turkey and into the neck and body cavities.
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Spoon the prepared Grand Marnier Apricot Stuffing loosely into the turkey cavities.
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Sew up the cavities or close with small trussing skewers.
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Place the turkey on a roasting rack in a roasting pan.
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Sprinkle the turkey all over with thyme, salt, and pepper to taste.
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Spread softened butter all over the turkey skin.
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Turn breast-side up in the pan and cover the pan tightly with aluminum foil.
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Place the turkey in the oven and immediately reduce the heat to 325 degrees F (163C).
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Roast for 3 hours.
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Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer, about 2 more hours.
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Let the turkey stand, covered with foil, for 15 minutes before carving.
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To make the stuffing: Place diced dried apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling, remove from heat, and set aside.
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Simmer turkey liver and heart in a small saucepan of water to cover for 5 minutes. Remove from heat and set aside to cool.
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Melt 1/2 cup of butter in a large skillet over medium heat. Add chopped celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
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Cook bulk pork sausage in the same skillet, crumbling with a fork, until no longer pink. Remove from heat and add to the celery mixture.
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Add herb stuffing mix, apricots with their liquid, and slivered almonds to the bowl.
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Finely dice the cooled turkey livers and heart and add to the stuffing mixture. Stir to combine.
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Heat the remaining 1/2 cup of butter and chicken stock in a small saucepan just until the butter melts.
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Pour the butter-stock mixture over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.
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Stir well to moisten the stuffing. Season with dried thyme, salt, and pepper to taste.
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If there is leftover stuffing, bake it in a baking dish at 325 degrees F (163C) for 30 minutes.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 99.5kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 7.2g36%
- Cholesterol 30.8mg11%
- Sodium 14.1mg1%
- Total Carbohydrate 2.1g1%
- Dietary Fiber 0.2g1%
- Sugars 1.8g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
Ensure the stuffing reaches an internal temperature of 165 degrees F for food safety. If stuffing the bird makes you concerned about temperature, you can bake the stuffing separately in a casserole dish.
If you do not have turkey giblets, you can omit the liver and heart and increase the amount of pork sausage or use chicken stock for moisture.
Grand Marnier adds a distinct orange liqueur flavor. If you prefer a non-alcoholic version, substitute with additional orange juice and a teaspoon of orange zest.
For a crispier skin, ensure the turkey is completely dry before applying butter and consider roasting uncovered for the last hour of cooking.
