Roast Turkey With Grand Marnier Apricot Stuffing - turkey

Method

• Make the stuffing - directions below.
• Preheat oven to 450°F
• Rinse the turkey inside and out and pat dry.
• Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
• Spoon the stuffing loosely into the cavities.
• Set aside any extra stuffing.
• Sew up the cavities or close with small trussing skewers.
• Place the turkey on a roasting rack in a roasting pan.
• Sprinkle all over with thyme and salt and pepper to taste.
• Spread the butter all over the turkey.
• Turn breast side up in the pan and cover the pan with aluminum foil.
• Place turkey in the oven and reduce heat to 425.
• Roast for 3 hours.
• Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
• Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
• Let turkey stand, covered with foil for 15 minutes before carving.
• STUFFING:
• Place the apricots and 1 cup of Grand Marnier in a small saucepan.
• Heat to boiling.
• Remove from the heat and set aside.
• Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
• Melt 1/2 cup of butter in a large skillet over medium heat.
• Add the celery and onion and saute for 10 minutes.
• Transfer to a large mixing bowl.
• Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
• Remove and add to the celery mixture.
• Add the stuffing mix, apricots with liquid, and almonds.
• Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
• Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
• Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
• Stir well to moisten the stuffing.
• Season with thyme, salt and pepper to taste.
• Enough for a 21-24 pound turkey.