Ingredients: |
Ingredients: 1 12-13 lb. Turkey
5-7 c. chicken stock
1/2 c. dried cranberries
1 c. apple cider
1 loaf corn bread, broken into chunks
4 c. cooked wild rice (1 c. raw)
4 ripe pears, peeled, cored and diced
8 oz. (16 tbs.) butter
1/4 c. chopped flat-leaf parsley
4 scallions, trimmed, white parts chopped
2 tbs. chopped fresh sage
1 tbs. finely chopped garlic
1 tbs. salt
2 tbs. freshly ground pepper
1/2 c. maple syrup
3 tbs. all-purpose flour
2 tbs. bourbon
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Directions: |
Directions: Cure turkey in brine for 24 hours.
Rinse turkey inside and out and pat it dry.
Plump the dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and cider separately.
Heat oven to 500º.
In a large bowl, toss together the cornbread, cooked wild rice, half the diced pears, the melted butter, parsley, scallions, sage, garlic, and the drained cranberries. Season with salt and pepper. Stir in about 1 cup of stock plus half the reserved cider.
Loosely stuff the front and back cavities. Put the remaining stuffing in a buttered casserole dish, cover with foil, and back alongside the turkey for the last 45 min. of roasting, adding a little stock if it seems dry.
Put the turkey on a roasting rack in a heavy roasting pan, tuck the wings under the back of the turkey. Add 1c. of stock, remaining cider as well as the remaining pairs to the pan.
Prepare foil coat for breasts.
Bake turkey for 30 minutes at 500º. Pour maple syrup over turkey. Cover breast with foil, insert thermometer and lower oven temperature to 350º
Cook to an internal temperature of 161º
Transfer turkey to a platter; tent with foil to keep warm.
Pour the juices from the roasting pan into a heat-proof 1-qt. measuring cup holding back the fruit. Let the juices sit for at least 10 minutes so the fat rises. Spoon off 4 tbs. of the fat into the roasting pan; discard the remaining fat. Add enough stock to the juices to make 4 cups. Sprinkle the bottom of the pan with the flour and set over low heat. Whisk together the flour and fat into a roux, scraping up the bits of dark drippings stuck to the pan. Cook over low heat for about 5 minutes stirring constantly; don't worry if the fruit gets a little smashed - just whisk it along with the roux. Gradually whisk in the pan juices and stock; cook until the mixture thickens, whisking occasionally, about 5 minutes. Add the bourbon. |
This recipe for Maple Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy is from