Roast Turkey With Hazelnut Stuffing

• 16 lbs fresh turkey
• 1 cup coarse salt
• 2 granny smith apples, quartered
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 orange, quartered
• 1 cup unsalted butter
• 14 cup fresh orange juice
• 14 cup fresh lemon juice
• 12 teaspoon coarse black pepper
• 3 tablespoons fresh thyme or 1 tablespoon dried thyme
• 12 teaspoon salt
• 14 lb unsalted butter
• 14 cup maple syrup
• 1 cup hazelnuts, roasted and skinned
• 1 lb fresh pork sausage
• 12 lb boneless skinless chicken breast, diced
• 12 cup unsalted butter
• 1 lb chopped onion
• 2 cups chopped celery
• 2 tablespoons sage
• 12 lb virginia ham, diced
• 8 cups stale bread, cut in 1/2-inch cubes
• 1 cup chopped Italian parsley
• 3 large eggs, beaten
• 2 teaspoons coarse salt
• 2 teaspoons coarse black pepper
• 2 ounces Amaretto
• 1 cup turkey stock

1. Prepare Turkey:.
2. Rub salt all over turkey, inside and out.
3. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
4. Preheat oven to 350F.
5. Mix spices with apples.
6. Put 1/2 of apple mixture inside turkey under white meat (front).
7. Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
8. Prepare basting sauce #1 by heating butter and adding juices and spices.
9. Put turkey in roasting pan and add basting sauce.
10. Roast, covered with foil, for 2 hours.
11. Prepare Stuffing:.
12. Put hazelnuts in food processor and chop to medium coarseness.
13. In a large skillet, brown pork sausage and drain.
14. Add 3 teaspoons of butter to pan and fry chicken until done.
15. Saute onions, celery, and sage until translucent.
16. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well.
17. Add eggs and Amaretto.
18. Finally, add turkey stock to moisten.
19. Put in baking pan and bake 1 hour at 350 F.
20. Finish Roasting Turkey:.
21. Remove foil and roast until internal temperature is 175F, basting every 15 minutes.
22. Prepare #2 basting sauce by heating butter and maple syrup.
23. Remove bird from oven when it reaches 175F.
24. Let rest turkey will continue to cook, reaching 180F in the next 15 minutes.
25. Baste with #2 sauce until all sauce is gone.
26. Remove fruit from inside.

turkey, coarse salt, granny smith apples, nutmeg, allspice, orange, unsalted butter, orange juice, lemon juice, black pepper, thyme, salt, butter, maple syrup, hazelnuts, pork sausage, chicken, unsalted butter, onion, celery, sage, virginia ham, bread, italian parsley, eggs, coarse salt, coarse black pepper, turkey stock

Taken from www.food.com/recipe/roast-turkey-with-hazelnut-stuffing-508089 (may not work)