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Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing

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 pepperto taste
12 to 14-pound turkey, neck and giblets removed
6 thinorange slices
1 garlic head halved horizontally
Small handfulfresh thyme sprigs
2 onionspeeled and each cut into eighths
2 carrotspeeled and cut into 1-inch pieces
2 celery stalkscut into 1-inch pieces
2 cupsturkey stock or chicken stock
For the stuffing:
12 slicesapplewood-smoked bacon, coarsely chopped
1 largeonion, chopped
3 garliccloves, finely chopped
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Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing - Ingredients Continued

8 ounces mild or spicy Italian sausages, casings removed
2 tablespoonschopped fresh Italian parsley
1 tablespoon chopped fresh thyme
2 fennel bulbsdiced
1/4 cupdry white wine
1/2 cup (1 stick)butter, diced
3/4 cup turkey broth or chicken broth
1-poundFrench baguette, cut into 3/4-inch cubes
1 largeegg, beaten to blend
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Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing - 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

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Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing - Instructions Continued

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.

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