Grand Marnier Turkey Recipes

ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR

Steps:

• Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
• Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
• Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
• Let the turkey cool for at least 15 minutes before carving.

ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING

Steps:

• Make the stuffing - directions below.
• Preheat oven to 450°F
• Rinse the turkey inside and out and pat dry.
• Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
• Spoon the stuffing loosely into the cavities.
• Set aside any extra stuffing.
• Sew up the cavities or close with small trussing skewers.
• Place the turkey on a roasting rack in a roasting pan.
• Sprinkle all over with thyme and salt and pepper to taste.
• Spread the butter all over the turkey.
• Turn breast side up in the pan and cover the pan with aluminum foil.
• Place turkey in the oven and reduce heat to 425.
• Roast for 3 hours.
• Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
• Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
• Let turkey stand, covered with foil for 15 minutes before carving.
• STUFFING:.
• Place the apricots and 1 cup of Grand Marnier in a small saucepan.
• Heat to boiling.
• Remove from the heat and set aside.
• Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
• Melt 1/2 cup of butter in a large skillet over medium heat.
• Add the celery and onion and saute for 10 minutes.
• Transfer to a large mixing bowl.
• Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
• Remove and add to the celery mixture.
• Add the stuffing mix, apricots with liquid, and almonds.
• Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
• Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
• Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
• Stir well to moisten the stuffing.
• Season with thyme, salt and pepper to taste.
• Enough for a 21-24 pound turkey.

GRAND MARNIER CRANBERRY SAUCE

Steps:

• Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.