Preheat the oven to 400°F (200°C).
Remove the offal from the turkey cavity.
In a large bowl, mix the raisins, apricots, cranberries, sausage meat, thyme, and hot pepper. Season.
Stuff the turkey with this mixture.
In a roasting pan, place the stuffed turkey. Use your hands to lift the turkey skin and insert the diced butter between the skin and the meat.
In the roasting pan, place the onions, garlic cloves, bay leaves and pour in the water.
Pour the olive oil over the turkey and season generously.
Roast in the oven for about 30 minutes.
Continue cooking at 325°F (170°C) for about 21/2 hours. Baste frequently with the cooking juices to prevent the bird from drying out.
Make sure the internal temperature of the stuffing registers 185°F (85°C) on a thermometer.
Serve with miniature corn and zucchini pan-fried in butter.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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