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1
Make the stuffing - directions below.
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2
Preheat oven to 450u00b0F
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3
Rinse the turkey inside and out and pat dry.
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4
Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
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5
Spoon the stuffing loosely into the cavities.
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6
Set aside any extra stuffing.
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7
Sew up the cavities or close with small trussing skewers.
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8
Place the turkey on a roasting rack in a roasting pan.
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9
Sprinkle all over with thyme and salt and pepper to taste.
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10
Spread the butter all over the turkey.
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11
Turn breast side up in the pan and cover the pan with aluminum foil.
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12
Place turkey in the oven and reduce heat to 425.
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13
Roast for 3 hours.
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14
Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
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15
Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
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16
Let turkey stand, covered with foil for 15 minutes before carving.
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17
STUFFING:
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18
Place the apricots and 1 cup of Grand Marnier in a small saucepan.
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19
Heat to boiling.
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20
Remove from the heat and set aside.
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21
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
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22
Melt 1/2 cup of butter in a large skillet over medium heat.
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23
Add the celery and onion and saute for 10 minutes.
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24
Transfer to a large mixing bowl.
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25
Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
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26
Remove and add to the celery mixture.
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27
Add the stuffing mix, apricots with liquid, and almonds.
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28
Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
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29
Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
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30
Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
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31
Stir well to moisten the stuffing.
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32
Season with thyme, salt and pepper to taste.
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33
Enough for a 21-24 pound turkey.
