Maple-Glazed Turkey with Wild Rice Stuffing

This succulent roast turkey has wild rice and bacon stuffing and a tangy mustard glaze with hints of orange and maple.

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  • prep time 1 hr 10 min
  • total time 6 hr 55 min
  • ingredients 22
  • servings 16
 

Ingredients

Stuffing

1/4
cup butter or margarine
2
cups chopped onions (4 medium)
3
cloves garlic, finely chopped
1 1/2
cups uncooked wild rice
3
tablespoons chopped fresh thyme leaves
5
to 6 cups Progresso® chicken broth (from two 32-oz cartons)
1 1/2
cups uncooked long-grain brown rice
2
cups sliced celery (about 4 medium stalks)
2
cups shredded carrot (about 3 medium)
6
slices bacon (1/2 lb), cooked, crumbled
1
teaspoon salt
1/2
teaspoon pepper

Turkey

1
whole turkey (16 to 18 lb), thawed if frozen
1
tablespoon vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper

Glaze

1 1/2
teaspoons finely grated orange peel
1/2
cup orange juice
1/4
cup maple-flavored syrup
2
tablespoons cider vinegar
1/2
teaspoon ground mustard
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart Dutch oven, melt butter over medium-high heat. Add onions and garlic; cook 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and celery. Cover; simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed, adding more broth by 1/4 cupfuls if necessary to prevent scorching.
  • 2 Stir in carrot, bacon, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat. Cover; let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
  • 3 Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels.
  • 4 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Place any remaining stuffing in 2-quart casserole that’s been sprayed with cooking spray; cover and refrigerate.
  • 5 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush with oil to prevent skin from drying. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tent of heavy-duty foil loosely over turkey.
  • 6 Roast turkey 1 hour 30 minutes. Remove foil; roast 1 hour 30 minutes to 2 hours longer or until thermometer reads 160°F.
  • 7 Meanwhile, in 2-quart saucepan, stir together glaze ingredients. Heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; gently boil uncovered 20 to 30 minutes, stirring occasionally, until mixture is reduced to 1/2 cup. Remove from heat.
  • 8 Remove stuffing in casserole from refrigerator; uncover and set aside. When thermometer reads 160°F, brush turkey with 1/2 of glaze; roast 20 minutes. Brush with remaining glaze; roast 15 to 30 minutes longer or until thermometer reads 180°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 to 20 minutes for easier carving.
  • 9 Meanwhile, increase oven temperature to 375°F. Bake uncovered casserole with stuffing 15 to 20 minutes or until thoroughly heated. Place turkey on serving platter. Remove skewers. Remove stuffing from turkey; place in serving bowl.
  • 1 In 4-quart Dutch oven, melt butter over medium-high heat. Add onions and garlic; cook 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and celery. Cover; simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed, adding more broth by 1/4 cupfuls if necessary to prevent scorching.
  • 2 Stir in carrot, bacon, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat. Cover; let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
  • 3 Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels.
  • 4 Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Place any remaining stuffing in 2-quart casserole that’s been sprayed with cooking spray; cover and refrigerate.
  • 5 Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush with oil to prevent skin from drying. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tent of heavy-duty foil loosely over turkey.
  • 6 Roast turkey 1 hour 30 minutes. Remove foil; roast 1 hour 30 minutes to 2 hours longer or until thermometer reads 160°F.
  • 7 Meanwhile, in 2-quart saucepan, stir together glaze ingredients. Heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; gently boil uncovered 20 to 30 minutes, stirring occasionally, until mixture is reduced to 1/2 cup. Remove from heat.
  • 8 Remove stuffing in casserole from refrigerator; uncover and set aside. When thermometer reads 160°F, brush turkey with 1/2 of glaze; roast 20 minutes. Brush with remaining glaze; roast 15 to 30 minutes longer or until thermometer reads 180°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 to 20 minutes for easier carving.
  • 9 Meanwhile, increase oven temperature to 375°F. Bake uncovered casserole with stuffing 15 to 20 minutes or until thoroughly heated. Place turkey on serving platter. Remove skewers. Remove stuffing from turkey; place in serving bowl.

EXPERT TIPS

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Expert Tips

Decrease prep time by purchasing shredded carrots and look for chopped onions in bags with the other frozen vegetables.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
195mg
195%;
Sodium
810mg
810%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
63g
63%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
6%;
Calcium
6%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.