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Pilgrim's Thanksgiving Turkey

Pilgrim’s Thanksgiving Turkey
1 vote, 1.00 avg. rating (49% score)
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Yield: Serves 8 to 10.


  • 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


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

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