1 (12-pound) whole turkey, fresh or frozen (thawed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 ounces), cut into 1-inch cubes
1 (15 1/2-ounce) can chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon
1/2 cup Raspberry Glaze (recipe follows)
As needed red and green grapes, washed and dried
1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle salt and pepper in the cavities of the bird.
3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position
4. Prepare Stuffing: In large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain.
5. In large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten.
6. Lightly spoon stuffing into turkey or a (9-X 12-inch) baking pan, sprayed with vegetable cooking spray. (Cover casserole and bake at 350 degrees F. 45 minutes.)
7. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inches deep) roasting pan.
8. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
9. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time). Baste with the pan juices.
10. During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze.
11. Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing.
12. Remove turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving.
13. Place on a warm large platter and garnish with green and red grapes.
Makes 15 servings.
Raspberry Glaze:
1/4 cup seedless raspberry preserves
2 tablespoons coffee liqueur
1 tablespoon red wine vinegar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 clove garlic, minced
1. In 2-cup microwave-safe glass measuring cup combine preserves, liqueur, vinegar, cornstarch, ginger and garlic. Cook in microwave oven at HIGH (100% power) 45 to 60 seconds or until thickened; stir.
2. Use mixture as glaze, brushed over turkey during last 1/2 hour of roasting.
Makes 1/3 cup.
