Roast Turkey With Andouille Sausage and Fruit Stuffing

DIRECTIONS

1. Wash the turkey cavity thoroughly. Discard excess fat and feathers. Wash and dry well.
   
   
2. In a large bowl, mix apple cider, salt and sugar; stir until dissolved.
   
   
3. Place ½ an onion, 1 sage leaf, ½ garlic head and 1 sprig of thyme inside the turkey cavity.
   
   
4. Place turkey in a large plastic cooking bag; add cider mix, 1½ onions, 2 sprigs thyme and rest of marinade ingredients. Close tightly, place in refrigerator and marinate for 24 hours.
   
   
5. Remove from refrigerator 1 hour prior to roasting. Discard marinade.
   
   
6. Stuffing preparation: In a large skillet, heat 1 tablespoon vegetable olive oil. Add Andouille and ham hock; sauté for 5 minutes at medium heat. Add onion, celery, peppers, garlic, sage and leaves of 3 thyme sprigs. Mix well and cook for 3 minutes. Add apples, cranberries, apricots and raisins; mix. Cook for 3–4 minutes. Add parsley and salt; mix. Add stale bread and warm broth; cook for 5 additional minutes. Let rest and cool.
   
   
7. In a glass bowl, add paprika, onion powder, salt, sage, celery powder, thyme, white pepper and butter. Mix well and thoroughly rub turkey, particularly the internal cavity and under the breast skin.
   
   
8. Stuff turkey cavity once stuffing reaches room temperature. Close cavity opening with trussing needle and twine. Preheat oven to 350ºF. Place turkey in a deep metal tray. Add 2 remaining onions, cut in quarters, white wine and remaining thyme leaves. Cover with aluminum foil.
   
   
9. Roast covered for 4½ hours, basting every hour with pan juices. Uncover for the last half hour. Let rest for approximately 10 minutes before carving.

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