en to 350\u00b0F.
For the stuffing, melt the
ough to hold turkey and liquid, combine
tirring, until soft. Cool for 10 mins. Mix the onion
ng tips under the turkey.
Place the turkey on an oiled
peel before using.
Turkey: Rinse turkey inside and out (do
he oven to 350\u00b0F. For the orange macadamia stuffing, melt
ail (save these for the broth recipe) from the turkey, as well as
>Turkey must be thoroughly thawed before preparing for
Rub inside of turkey with salt and pepper.
Rub skin with butter.
Fill turkey loosely with stuffing or prepare in a casserole.
Wrap turkey in foil.
Pour wine, brandy and herbs over turkey before closing foil tight.
Roast turkey in hot oven (400\u00b0) for 3 1/2 hours.
Fold foil back and roast for 30 minutes or until turkey is brown.
rine for 12-24 hours.
Alternate method: Place turkey and brine
For gravy base:
Melt butter
east under skin. If stuffing turkey, spoon stuffing into main
For the rich turkey stock: Heat the oil in
d herbed bread stuffing.
Roast turkey:
Preheat oven to
MAKE TURKEY:
Stir jelly, 1/
t cool completely.
Submerge turkey, breast side down, in
.
season cavity of turkey with salt and pepper.
o 325\u00b0F. Sprinkle main turkey cavity with salt and pepper
er outside of turkey (reserve remaining jelly mixture for gravy and glaze
Clean turkey, removing giblets.
Pat dry and put aside.
Combine the butter,salt, pepper, sage, and paprika.
Rub the sage mixture over the outside and inside of the turkey.
Truss turkey as usual.
Bake turkey at 350\u00b0F until meat thermometer reads 180\u00b0F.
Baste the turkey occasionally with drippings.
Cover loosely with foil if turkey browns too quickly.