HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Traditional New England Roast Holiday Turkey Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1/4 cup butter 1 large onion, peeled and chopped 4 stalks celery, chopped 1 Granny Smith apple, cored and chopped 11 ounce package dried mixed fruit, diced 3/4 cup slivered almonds 1/3 cup chopped fresh parsley leaves 1/8 tsp. ground cloves 1/2 tsp. salt 1/2 tsp. pepper 12 to 14 pound turkey 1/2 cup water 6 medium sweet potatoes, peeled and cubed 8 large carrots, peeled and thickly sliced 5 large shallots, peeled 1/2 cup dry white wine Directions Preheat oven to 325 degrees. Melt butter in a large saucepan over medium heat. Add onion and cook about 8 minutes until tender, stirring occasionally. Remove the pan from the heat and stir in celery, apple, dried fruit, almonds, parsley, cloves, salt and pepper. Rinse the turkey cavity and remove giblet package. Stuff the turkey cavity with the dried fruit mixture. Truss the turkey legs to seal cavity. Place the turkey, breast side down, on a rack in a large roasting pan. Add water to the pan and roast turkey 90 minutes. Remove the turkey from the pan and remove the rack. Return the turkey to the roasting pan, breast side up. Place the sweet potatoes, carrots and shallots around the turkey. Baste the turkey with the pan juices. Add the wine to the pan. Bake an additional 2 to 2 1/2 hours until temperature reaches 180 degrees, basting every 30 minutes. Transfer turkey to a cutting board and tent loosely with foil. Let turkey stand 10 minutes before carving. Serve the turkey with the roasted vegetables and fruit stuffing. Serves 12. Related Recipes •   Herbed Turkey Roast •   Glazed Roast Turkey •   Turkey with Molasses Glaze •   Holiday Turkey with Herbed Sausage Cornbread Stuffing •   Butter and Herb Roasted Turkey •   Roasted Turkey with Shallots and Chestnuts •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Holiday Maple Roasted Turkey with Sage Corn Bread Stuffing •   Crisp-Skinned Roast Turkey •   Cranberry Orange Christmas Turkey •   Roast Turkey with Herbs and Vegetables •   New England Turkey with Giblet Gravy •   Thanksgiving Turkey Roll •   Roast Wild Turkey with Spicy Sausage Stuffing •   Roast Turkey with White Wine-Herb Pan Sauce •   Roasted Christmas Turkey with Herbed Sausage Corn Bread Stuffing •   Turkey with Sage and Sherry-Cider Gravy •   Herb Roasted Turkey •   Rosemary Lemon Roasted Turkey •   Quick Roasted Turkey Gravy View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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