Best Grand Marnier Turkey Recipes

ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING

Steps:

• Make the stuffing - directions below.
• Preheat oven to 450°F
• Rinse the turkey inside and out and pat dry.
• Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
• Spoon the stuffing loosely into the cavities.
• Set aside any extra stuffing.
• Sew up the cavities or close with small trussing skewers.
• Place the turkey on a roasting rack in a roasting pan.
• Sprinkle all over with thyme and salt and pepper to taste.
• Spread the butter all over the turkey.
• Turn breast side up in the pan and cover the pan with aluminum foil.
• Place turkey in the oven and reduce heat to 425.
• Roast for 3 hours.
• Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
• Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
• Let turkey stand, covered with foil for 15 minutes before carving.
• STUFFING:.
• Place the apricots and 1 cup of Grand Marnier in a small saucepan.
• Heat to boiling.
• Remove from the heat and set aside.
• Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
• Melt 1/2 cup of butter in a large skillet over medium heat.
• Add the celery and onion and saute for 10 minutes.
• Transfer to a large mixing bowl.
• Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
• Remove and add to the celery mixture.
• Add the stuffing mix, apricots with liquid, and almonds.
• Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
• Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
• Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
• Stir well to moisten the stuffing.
• Season with thyme, salt and pepper to taste.
• Enough for a 21-24 pound turkey.

ROAST TURKEY GRAND MARNIER APRICOT STUFFING

Steps:

• Make stuffing 1 day in advance. Hand chop celery and onions and saute in butter. If Gran Marnier is desired, heat to boiling with apricots. If not, mix sauted onions & celery in with chopped walnuts, almonds, apricots, apples, and moisten with chicken broth. Cover and refrigerate until next day when turkey will be prepared and cooked. Turkey: Preheat oven to 450 degrees. Wash turkey & clean with sea salt. Stuff. Rub with butter & thyme and squeeze oranges over top. Cover with foil. Reduce heat to 350 and roast for 3 hours. Baste. Uncover turkey & roast for about 2 more hours.

GRAND MARNIER TURKEY

Steps:

• Preheat oven to 325°F
• Rinse turkey and pat dry inside and out; set aside.
• Combine dried fruit, raisins, and apples in a medium-size bowl.
• Put orange juice and chiles into a blender or food processor and process for 1 minute.
• Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the.
• fruit and let rest 15 minutes.
• Drain the fruit, reserving the liquid.
• Cut half the butter into 1/2-inch pieces and combine with the fruit.
• Stuff cavity of the turkey with most of the fruit.
• Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
• Combine remaining tequila and Grand Marnier.
• Have ready a basting syringe fitted with a metal injection nozzle and inject.
• the mixture all over the turkey.
• Melt remaining butter and carefully pour over the turkey in the roasting bag.
• Seal bag and cut 1/4-inch slit on the top to let steam escape.
• Place in a roasting pan and roast for 2 1/2 hours.
• Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up.
• When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
• Place all the fruit in a serving bowl.
• Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.