Glazed Roast Turkey with Savoury Wild and Brown Rice Stuffing

Enhance your bird inside and out with this recipe for a turkey stuffed under its skin and in its cavity.

  1. Place wild rice, brown rice and chicken stock in a medium pot and bring to boil. Cover, turn heat to low and simmer for 45 minutes or until rice is cooked. Drain off any remaining chicken stock. Set aside to cool.
  2. Heat olive oil in a large skillet over medium – low heat. Add garlic, onions, celery and carrots and saute’ for 10 minutes or until very soft. Add mushrooms, cranberries, marjoram and tarragon and saute’ for 3 minutes more or until mushrooms are juicy. Season with salt and pepper to taste.
  3. Combine sautee’d vegetables with cooked rice. Adjust seasonings if necessary.
  4. Preheat oven to 200 celcius (400 Farenheit).
  5. To make seasoned butter, combine unsalted butter, garlic, paprika, parsley, tarragon, lemon rind and season with salt and pepper.
  6. Loosen turkey skin over breasts and legs using your fingertips. Reserve 2 tbsp (25 mL) seasoned butter. Stuff remaining butter under skin spreading it all around as best you can.
  7. Stuff turkey cavity with some of the stuffing and place remainder in a buttered baking dish. Skewer together turkey cavity and truss turkey. Rub reserved butter over skin.
  8. Roast turkey for 15 minutes to 500 g (1lb) up to 4.5 kgs (10 Ibs), then roast for 7 minutes to 500 g (1lb) for the remaining weight. Lower heat to 180 celcius (350 Farenheit) after 2 hours. A 6.5 kg (14 lb) turkey will take approximately 3 hours.
  9. Cover baking dish and bake stuffing alongside turkey for 45 minutes.
  10. Remove turkey from oven and let rest for 15 minutes. Spoon stuffing into a baking dish. Carve turkey and serve together.

Serves 8
Excerpt courtesy of “Food & Drink – Autumn 2006” , pg. 184

1 cup (250 mL) wild rice
1 cup (250 mL) brown rice
5 cups (1.25 L) chicken stock
2 tbsp (25 mL) olive oil
1 tsp (5 mL) chopped garlic
2 cups (500 mL) chopped onions
1/2 cup (125 mL) chopped celery
1 cup (250 mL) carrots
2 cups (500 mL) chopped portobello mushrooms
1 cup (250 mL) dried cranberries
2 tbsp (25mL) choped fresh marjoram
2 tbsp (25 mL) chopped fresh tarragon
Salt and freshly ground pepper

If you do not wish to stuff your bird, here is an alternative. Fill the cavity of the turkey with cut up onions, apples, pears, and garlic cloves. These will help keep the bird moist and add flavour.

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4 Responses to Glazed Roast Turkey with Savoury Wild and Brown Rice Stuffing

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  3. las artes says:

    Oven Roasting One method of oven roasting involved slipping the turkey part-way through cooking or alternatively covering the breast with cheesecloth during the first 2/3 of cooking and removing it to crisp the skin. Recommendations for moistening the cheesecloth include: chicken stock, melted butter, wine, and combinations thereof. In either case, basting the bird will yield best results. Unstuffed birds can be seasoned by placing onions, herbs, and other ingredients in the cavity.

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