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Ingredients

• FOR THE TURKEY:
• 4 oz (1 stick) softened butter
• 1 Tbsp chopped fresh Italian parsley
• 2 tsp chopped fresh thyme
• 2 tsp grated orange peel
• Kosher salt and freshly ground black pepper
• 12- to 14-pound turkey neck and giblets removed
• 6 thin orange slices
• 1 garlic head halved horizontally
• Small handful fresh thyme sprigs
• 2 onions peeled and each cut into eighths
• 2 carrots peeled and cut into 1-inch pieces
• 2 celery stalks cut into 1-inch pieces
• 2 cups turkey stock or chicken stock
• FOR THE STUFFING:
• slices applewood-smoked bacon coarsely chopped
• 1 large onion chopped
• 3 garlic cloves finely chopped
• 8 oz mild or spicy Italian sausages casings removed
• 2 Tbsp chopped fresh Italian parsley
• 1 Tbsp chopped fresh thyme
• 2 fennel bulbs diced
• 1/4 cup dry white wine
• 1/2 cup (1 stick) butter diced
• 3/4 cup turkey broth or chicken broth
• 1 1-pound French baguette cut into 3/4-inch cubes
• 1 large egg beaten to blend

Description

Turkey With Orange-Thyme Butter And Fennel And Bacon Stuffing - The Huffington Post

Kitchen Daily