Herbed Turkey with Citrus Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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This tasty turkey recipe is a spin on traditional herb flavors. The citrus hints refresh your taste buds!Susan Voigt, Plymouth, Minnesota Ingredients:
dressing: |
1 cup sliced celery |
1/2 cup chopped onion |
1/3 cup butter |
2 teaspoons chicken bouillon granules |
2-1/2 cups boiling water |
1 package (14 ounces) seasoned stuffing cubes |
1/2 cup shredded carrot |
1/4 cup orange juice |
2 teaspoons grated orange peel |
turkey: |
1 turkey (14 to 16 pounds) |
1-1/2 tablespoons kosher salt |
1-1/2 tablespoons dried marjoram |
1-1/2 tablespoons dried thyme |
1-1/2 tablespoons dried juniper berries, optional |
1-1/2 teaspoons whole peppercorns, crushed |
1 teaspoon aniseed |
1/2 cup butter, softened, divided |
Directions:
1. In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, peel and the celery mixture.
2. Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake.
3. Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended.
4. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
5. Bake at 325° for 3-3/4 to 4 hours or until a meat thermometer reads 180° and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
6. Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving. Yield: 14-16 servings.
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