Return to Content

Pilgrim's Thanksgiving Turkey

Pilgrim’s Thanksgiving Turkey
1 vote, 1.00 avg. rating (49% score)
by

Yield: Serves 8 to 10.

Ingredients:

  • 1-1/2 cups fresh cranberries
  • 4 cups cooked wild rice
  • 1/3 cup melted butter or margarine
  • 1/3 cup golden corn syrup
  • 1 small onion, grated
  • 1 shallot, minced
  • 1 teaspoon salt
  • 1/2 teaspoon marjoram
  • 1/8 teaspoon pepper
  • 1/8 teaspoon mace
  • 1/8 teaspoon basil
  • 8- to 10-pound turkey
  • 8 slices smoked bacon

Instructions:

Grind the cranberries coarsely or chop. Add the remaining ingredients except turkey and bacon and cook for 10 minutes, stirring frequently. Cool. Stuff the turkey with the rice mixture and truss the bird. Place the turkey on a rack in a roasting pan. Cover the breast with bacon slices and roast at 325° F, basting from time to time, for about 3 to 4 hours, or until the thigh meat is fork tender. Serves 8 to 10.
Updated Monday, November 8th, 2004

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111