Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing
Ingredients
4 ounces (1 stick) softened butter
1 tablespoon chopped fresh Italian parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated orange peel
Kosher salt and freshly ground black pepper
One 12 to 14-pound turkey, neck and giblets removed
6 thin orange slices
1 garlic head, halved horizontally
Small handful fresh thyme sprigs
2 onions, peeled and each cut into eighths
2 carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
2 cups turkey stock or chicken stock
12 slices applewood-smoked bacon, coarsely chopped
1 large onion, chopped
3 garlic cloves, finely chopped
8 ounces mild or spicy Italian sausages, casings removed
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
2 fennel bulbs, diced
1/4 cup dry white wine
1/2 cup (1 stick) butter, diced
3/4 cup turkey broth or chicken broth
One 1-pound French baguette, cut into 3/4-inch cubes
1 large egg, beaten to blend
2 teaspoons chopped fresh thyme
2 cups turkey stock or chicken stock
1 large egg, beaten to blend
Directions
PREP TIME
HRS
MINS
COOKING TIME
HRS
MINS
Serves
Make-Ahead:
Make-Ahead:
Preheat the oven to 350°F.
In a medium bowl, mix the first 4 ingredients. Season the butter mixture to taste with salt and pepper.
Beginning at the neck end of the turkey and using your fingers, carefully make a pocket between the flesh and skin of the turkey breasts. Gently slide all but 1 tablespoon of the butter mixture into the pocket under the skin, and spread the butter to cover the turkey breasts. Slide the orange slices under the skin and over the breasts.
Stuff the main turkey cavity with the garlic halves, thyme sprigs, and a fourth of the onions, carrots, and celery. Truss the turkey then spread the reserved 1 tablespoon of butter mixture over the turkey. Sprinkle with salt and pepper.
Place the remaining onions, carrots, and celery in a heavy large roasting pan. Pour 1 cup of broth over the vegetables. Place the turkey on top of the vegetables and cover the breasts with foil.
Roast for 2 hours. Remove the foil covering the turkey breasts and add the remaining 1 cup of broth to the pan. Continue roasting until an instant-read meat thermometer inserted into the thigh registers 160°F, about 3 1/2 hours. Remove from the oven and let rest 30 minutes.
In a heavy large sauté pan, fry the bacon over medium-high heat until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a baking sheet or plate. Pour off all but 2 tablespoons of the fat remaining in the pan
Add the onions to the same pan and sauté until tender, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the sausages, parsley, and thyme and cook until the sausage browns, about 4 minutes. Add the fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in the cooked bacon. Add the wine and bring to a simmer. Add the butter and cook until the butter melts. Remove from the heat and stir in the broth.
Place the bread cubes in a very large bowl. Add the sausage mixture and toss to coat. Season the stuffing to taste with salt and pepper. Mix in the egg.
Transfer the stuffing to a 13x9x2-inch baking dish. Cover with foil and bake alongside the turkey for 25 minutes
Carve the turkey and serve it with the stuffing.
In a medium bowl, mix the first 4 ingredients. Season the butter mixture to taste with salt and pepper.
Beginning at the neck end of the turkey and using your fingers, carefully make a pocket between the flesh and skin of the turkey breasts. Gently slide all but 3 teaspoons of the butter mixture into the pocket under the skin, and spread the butter to cover the turkey breasts. Slide the orange slices under the skin and over the breasts.
Stuff the main turkey cavity with the garlic halves, thyme sprigs, and 1/4 of the onions, carrots, and celery. Truss the turkey then spread the reserved butter mixture over the turkey. Sprinkle with salt and pepper.
Place the remaining onions, carrots, and celery in a heavy large roasting pan. Pour 1 cup of stock over the vegetables. Place the turkey on top of the vegetables and cover the breasts with foil.
Roast for 2 hours. Remove the foil covering the turkey breasts and add the remaining 1 cup of stock to the pan. Continue roasting until an instant-read meat thermometer inserted into the thigh registers 70°C, about 3 1/2 hours. Remove from the oven and let rest 30 minutes.
In a large heavy sauté pan, fry the bacon over medium-high heat until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a baking tray or plate. Pour off all but 1 1/2 tablespoons of the fat remaining in the pan.
Add the onions to the same pan and sauté until tender, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the sausages, parsley, and thyme and cook until the sausage browns, about 4 minutes. Add the fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in the cooked bacon. Add the wine and bring to a simmer. Add the butter and cook until the butter melts. Remove from the heat and stir in the broth.
Place the bread cubes in a very large bowl. Add the sausage mixture and toss to coat. Season the stuffing to taste with salt and pepper. Mix in the egg.
Transfer the stuffing to a 32x23x5cm baking dish. Cover with foil and bake alongside the turkey for 25 minutes. Uncover the stuffing and bake until golden brown on top, about 15 minutes.
Carve the turkey and serve it with the stuffing.
