Roast Turkey With Grapes And Prunes

Recipe Ingredients

		Safflower oil - to coat
		Paper bag
10 lbs	4540g / 160oz	Turkey - whole
6 cups	960g / 33oz	Dry corn bread - crumbled
2 teaspoons	10ml	Thyme
2 teaspoons	10ml	Sage
2 teaspoons	10ml	Minced parsley
1/4 cup	59ml	Port
1/2 cup	73g / 2.6oz	Prunes - pitted and chopped
1/2 cup	118ml	Green seedless grapes
1 cup	146g / 5.1oz	Diced apples
1 cup	62g / 2.2oz	Minced onion
2 teaspoons	10ml	Safflower oil
1/4		Unsalted butter

Recipe Instructions

1. Preheat oven to 350 degrees F. Lightly oil inside of a large, unprinted paper grocery bag. Wash and pat turkey dry.

2. In a large bowl mix corn-bread crumbs with thyme, sage, and parsley. Set aside.

3. In a saucepan over medium heat, simmer port, prunes, grapes, and apples for 15 minutes. In a skillet over medium-high heat, saute onion in oil until soft but not browned (8 to 10 minutes). Add fruit mixture and Sauteed onion to bread crumbs and mix well.

4. Stuff cavity of turkey with bread stuffing. Lace opening shut with kitchen twine. Dot exterior of turkey with small pieces of butter. Place turkey inside prepared sack, roll opening of sack to seal tightly, and place sack in a large roasting pan. Place in oven and roast for 21/2 to 3 hours. During the last 30 minutes, tear away top of bag to let exterior brown. To test for doneness, pierce a leg with the tip of a sharp knife.

The juice should spurt out a clear yellow; if it is pink, roast the bird for 10 to 15 minutes longer.

Note: If you are concerned about chemicals in the paper of the bag, you may want to line the bottom of the bag with aluminum foil or a rack.

Recipe By: the California Culinary Academy

Source:
Faye Levy's International Chicken Cookbook

Rating

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10 (1 votes)

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