Marcy’s Cranberry Orange Stuffed Turkey
10 - 20 lb (4.5 - 9 kg) Turkey, uncooked
6 tbsp (90 mL) unsalted butter or olive oil
1/2 cup (125 mL) each chopped onion and celery
1 to 2.5 pkg(s) Marcy’s Cranberry Orange Stuffing Mix (300 g)
2 eggs, beaten
2 1/2 cups (625 mL) boiling water
Stuffing Mix Preparation:
Microwave: Place the butter, onions and celery in a microwave safe dish. Heat on high, stirring once, for 3 to 4 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten eggs and stir well. Cool to room temperature.
Oven: Heat the butter in a nonstick skillet set over medium-low. Add the onions and celery. Cook for 8 to 10 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten eggs and stir well. Cool to room temperature before stuffing poultry.
Turkey Preparation/Cooking:
Preheat the oven to 325ºF (160ºC). Rinse the turkey inside and out. Pat it dry with a paper towel. Season inside and out with salt and pepper to taste. Stuff the body and neck cavities with the cooled stuffing mixture just until full. Do not pack tightly. (Any leftover stuffing can be baked in a casserole dish alongside the roasting pan for 25 to 30 minutes or until lightly browned and set.)
Transfer the turkey to a rack in a shallow roasting pan. Tuck the legs into the flap at the base of the body cavity or truss legs together with butcher's twine. Roast the turkey, basting occasionally with pan juices until a meat thermometer inserted in the inner thigh reads 180ºF (82ºC) and stuffing registers at least 165ºF (74ºC). Remove the stuffing from the turkey immediately. Tent both the stuffing and the turkey with foil. Rest the turkey for 15 minutes before carving.
Quantities and Cooking Times:
| Turkey Weight | Marcy's Stuffing Mix (prepared but not cooked) | Roasting Time |
| 10 - 12 lb (4.5 - 5.5 kg) | 1 x Recipe | Approx. 3 1/2 to 3 3/4 hours |
| 15 - 16 lb (7 - 7.25 kg) | 2 x Recipe | Approx. 3 3/4 to 4 hours |
| 18 - 20 lb (8 - 9 kg) | 2 1/2 x Recipe | Approx. 4 to 4 1/2 hours |
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