Thanksgiving Turkey and Stuffing

18 lb Turkey, (18 to 20)
Salt & pepper, to taste
2 tbl Garlic powder
4 x Yellow onions, diced
2 can Whole berry cranberry sauce
1 cup Orange marmalade
1 x 12 oz. bottle soy sauce
1/2 cup light brown sugar
1/4 cup Lusty Monk Alter Boy Mustard (Dijon)
1 cup Water, juice of two oranges

1 Handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the turkey well and dry completely. Season the entire bird with salt, pepper and the garlic powder. Spray a large roasting pan (preferably one with a lid…or you can use aluminum foil) and the inside of the lid with non-stick cooking spray. Place the onions on the bottom of the roasting pan. Set the seasoned turkey on top of the onions.

In a large mixing bowl, whisk together the cranberry sauce, brown sugar marmalade, teriyaki sauce, honey, soy sauce, mustard, the juice from the oranges and the water until well blended. (Stuff the juiced orange rinds inside the cavity of the turkey for moisture!) Pour the mixture over the turkey.

Place the fresh herbs on top of the turkey. Tightly secure the lid or cover the pan with heavy-duty aluminum foil. Be sure to cover tightly to keep any steam from escaping the pan.

Roast the turkey at 425 for 3 hours. Do not open the lid during cooking! After 3 hours of cooking, reduce the oven temperature to 350 and remove the lid or foil from the pan. Also, remove the herbs from the top of the turkey and discard. Continue roasting the turkey, uncovered, for about 30 minutes more or until the turkey is golden and cooked through completely. (To test doneness: the meat between the leg and thigh, when pierced with a fork shows clear juices escaping.)

Allow the turkey to rest 20 minutes before carving.


12 cups cubed (1/2-inch) Italian or French bread

5 tablespoons olive oil, divided

4 tablespoons margarine

4 medium cloves garlic, peeled and forced through a press

1 medium onion, peeled and finely chopped

2 medium ribs celery, finely chopped

4 hot Italian turkey sausages

4 tablespoons Lusty Monk Alter Boy Mustard (Dijon)

1/2 cup toasted pecans

2/3 cup finely chopped prunes

1/4 cup minced parsley

Grated peel of 1 orange

1 tablespoon dried sage leaves, crumbled

3/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup chicken broth

1. To prepare the stuffing: Prepare the bread cubes. Combine 4 tablespoons olive oil, the margarine and garlic. Pour over the bread cubes and mix well to coat. Spread on 2 baking sheets and toast in a preheated 325-degree oven about 30 minutes, until golden. Cool. (This can be done 48 hours in advance; store in a sealable plastic bag.)

2. In a skillet heat the remaining tablespoon olive oil; saute the onion and celery 10 minutes. Cool. Place the turkey sausage in a skillet and cover with water. Bring to a boil, reduce the heat and simmer 12 minutes, until cooked through. Cool the sausage and slice thinly. (Both the vegetables and sausage can be prepared 24 hours in advance; store separately in refrigeration.)