Roasted Whole Turkey with Wild Rice and Kale Stuffing
Perfectly roasted and juicy, this maple-glazed turkey is served with a savory sweet combo of wild rice with hearty greens, pecans, and dried cranberries. Pair with California Chardonnay or Zinfandel.
1 (14-lb/6.5kg) turkey, giblets and neck removed from cavity, rinsed and patted dry
6 whole fresh sage leaves
2 cups (480ml) chicken stock Sea salt
Freshly ground black pepper
2 tablespoons (30ml) maple syrup (for turkey glaze)
1 tablespoon (15g) unsalted melted butter (for turkey glaze)
For the stuffing:
3 tablespoons (43g) unsalted butter
1 cup (125g) finely diced onion
1 cup (125g) finely diced celery
2 tablespoons (30ml) minced fresh sage
1 large bunch kale (about 12 ounces/340g), stems and ribs removed, leaves roughly chopped
1½ cups (165g) pecan halves, roughly chopped
½ cup (65g) sweetened dried, cranberries
6 cups (840g) cooked wild rice blend (combination of wild rice and brown rice)
3 tablespoons (45ml) maple syrup
1 teaspoon (5ml) sea salt
½ teaspoon (2.50ml) freshly ground black pepper
Serves 10 to 15
Preheat oven to 375° F (190° C)
Place the turkey, breast side up, on a roasting rack in a large roasting pan.
Tie the ends of the turkey legs together with kitchen twine.
Gently push 3 sage leaves under the skin of each side of the breast.
Season the turkey with salt and pepper.
Pour the stock into the roasting pan and place it in the pre-heated oven. Reduce the heat to 325° F (165° C) and roast the turkey for 2 hours.
Carefully remove the pan from the oven and baste the turkey with pan juices. Cover just the breast with foil. Return to the oven and continue roasting for 30 minutes.
Remove the pan from the oven once again. Remove the foil and baste the turkey with pan juices. Cover the breast and roast for 20 minutes longer or until the internal temperature at the meaty part of the thigh registers at165° F (75° C).
While the turkey is roasting prepare the stuffing (below)
When the turkey is fully cooked, remove the foil and baste one more time with the pan juices.
Untie the legs and fill the cavity with hot rice stuffing. You will have left over stuffing which can be served as a vegetarian side dish.
For the glaze, mix the maple syrup and melted butter in a small bowl. Brush the turkey with the glaze. Let the turkey rest for at least 20 minutes before carving.
For the stuffing:
Heat the butter in a wide 5 to 6 quart (5 to 6L) pot over medium heat until it starts to sizzle.
Add the onion, celery and sage, and cook for 8 minutes.
Increase heat to medium-high, toss in the kale and cook for 5 minutes or until the kale is tender.
Stir in the pecans, cranberries, rice, maple syrup, salt and pepper. Cook just until heated through.
Re-heat the stuffing before placing in the cavity of the turkey.