Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing

Serves 8

Ingredients

For the turkey:
4 ounces	softened butter
1 tablespoon	fresh Italian parsley, chopped
2 teaspoons	fresh thyme, chopped
2 teaspoons	orange peel, grated
Kosher salt and freshly ground black pepper	to taste
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
For the stuffing:
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
1-pound	French baguette, cut into 3/4-inch cubes
1 large	egg, beaten to blend

Cooking Instructions

For the turkey:
Preheat oven to 350 F.

Mix the first 4 ingredients in a medium bowl. 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 165 F, about 3-1/2 to 4 hours.

Remove from the oven and let rest 30 minutes.