1. Place rack in bottom third of oven and preheat to 325°F.
2. Slide hand between skin and breast meat to loosen skin. Place 1/2 bunch of thyme and 1 thinly sliced orange under skin.
3. Thinly slice one orange and slide slices under turkey skin. Season turkey with salt and pepper. Quarter remaining oranges and toss with cranberries and onions in large bowl, stuff inside turkey.
4. Tuck wing tips under and tie legs together with kitchen string to hold shape. Place turkey on rack in large roasting pan with water in bottom. Cover loosely with foil. Roast turkey for 2 1/2 hours, remove foil.
5. Continue to roast, basting every 20 minutes with pan juices until meat thermometer inserted in thickest part of thigh registers 180°F.
6. Remove from oven, cover with foil and let stand at least 20 minutes before carving. Remove stuffing and discard.
7. Garnish with Dried Fruit Stew and serve on a platter.

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Dried Fruit Stew:
2 cups apple, peeled and diced
1/2 cup raisins
1/2 cup dried apricots
2 bay leaves
1 cup chicken stock
2 tablespoons brandy*

1. While turkey is roasting, combine remaining ingredients in saucepan.Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat.
2. After turkey roasts, add any accumulated pan juices to stew. Reheat before serving.

*May substitute 2 tablespoons water or chicken broth

This recipe is also available on our Hispanic website, Pavo de Cosecha.

Harvest Turkey

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Harvest Turkey
By georgette ashkin | April 22, 2009, 9:40 am | palmdale, CA