Filed Under: 30 minutes or more, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Christmas, Dinner, Easter, Pregnancy, Thanksgiving, Turkey

Turkey With Northern Ontario Wild Rice and Apple Stuffing

Nothing says holiday like a turkey. Buy a local, naturally raised turkey if you can. They cost a little more but the taste is fantastic. Brining the bird heightens the flavour and keeps it wonderfully moist.

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November 13th, 2009

By LeeAnne Wright

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Servings
8 (with leftovers)
Prep Time
Prep time: 1 hour + overnight brining, On the table: 4 hours
Ingredients
  • 8 cupswater
  • 3/4 cupsalt
  • 3/4 cupsugar
  • a handful of fresh thyme sprigs
  • 1 tbspcrushed allspice berries
  • 1 tspcelery seed
  • 1 cupwild rice
  • 2 cupswater
  • 1 12-14 lb turkey
  • butter
  • fresh thyme
  • salt and pepper
    • Directions
  • 1.

    Preheat oven to 325-deg. F. Remove turkey from brine, rinse then dry thoroughly inside and out.

  • 2.

    Tie legs with cooking twine and tuck wing tips under bird.

  • 3.

    Smear butter over the turkey and sprinkle with thyme leaves, salt and pepper.

  • 4.

    Roast turkey (preferably in a V-shaped roasting rack) for 3 hours or until internal temperature of the thickest part of the thigh is 175-deg. F. Breast and stuffing should be 165-deg. F.

  • 5.

    Cover turkey breast with foil if it's browning too quickly. If you are basting every 20 minutes, it will take longer. Use a thermometer to gauge progress.

  • 6.

    Let turkey rest at least 20 minutes or up to 45 minutes tented with a generous amount of foil.

    • Turkey With Northern Ontario Wild Rice and Apple Stuffing
    Photo by Michael Alberstat, Prop Styling by Arren Williams
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