Ingredients

14-lb. turkey
2 C. wild rice
1/2 C. dried apricots, chopped
1/4 C. brandy
7 Tbsp. butter, divided
1/2 onion, chopped (1/2 C.)
1/2 C. chopped celery (1 rib)
2 cloves garlic, divided, minced
1-1/2 tsp. dried rosemary, divided, crumbled
salt to taste
freshly ground pepper, to taste

Cooking Instructions

Remove neck, giblets, and liver from body cavity; wash and dry the turkey. Put the wild rice into a colander and rinse. Transfer to a 4-quart kettle and cover with 2-1/2 quarts cold water; bring to a boil, reduce heat and simmer for 60 minutes, until tender. Drain well. Soak the apricots in the brandy for 15 minutes. Melt 4 Tbls. butter in a 9- inch skillet. Add the onion, celery, 1 clove garlic and 1 tsp. rosemary; cook over medium heat, stirring occasionally, for 5 minutes. In a large 3-quart mixing bowl, combine the rice, apricots, brandy and onion mixture. Season with salt and pepper. To Prepare The Basting Butter: Melt 3 Tbls. butter; add 1 clove minced garlic and 1/2 tsp. dried rosemary. Fill the turkey cavity with the wild rice stuffing and truss. Place on a rack in a roasting pan and sprinkle with salt and pepper. Roast the turkey in a preheated 325 oven for 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185, and the thermometer in the center of the stuffing reads 165. Baste with seasoned butter every 30 minutes.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)