Categories: Poultry, Holiday, Main dish 
      Yield: 12 servings 
  
           Turkey, about 21 pounds 
      2 x  Oranges, cut in half 
      1 ts Dried thyme 
           Salt 
           Freshly ground black pepper 
      4 x  Sticks of butter, room temp 
 
------------------------GRAND MARNIER APRICOT STFFNG------------------------ 
      1 c  Diced dried apricots 
  1 1/2 c  Grand Marnier 
      1    Turkey liver and heart 
      2 x  Sticks unsalted butter 
      2 c  Coarsely chopped celery 
           Lg yellow onion, chopped 
      1 lb Bulk pork sausage 
      1 lb Herb stuffing mix 
      1 c  Slivered almonds 
      2 c  Chicken stock 
    1/2 ts Dried thyme 
           Salt, to taste 
           Black pepper, to taste 
  
  FOR TURKEY: Make the stuffing. 
   
  Preheat oven to 450 degrees F. 
   
  Rinse the turkey inside and out and pat dry.  Squeeze the juice of the 
  oranges all over the turkey and in teh neck and body cavities. Spoon the 
  stuffing loosley into the cavities.  Set aside any extra stuffing. Sew up 
  the cavities or close with small trussing skewers. 
   
  Place the turkey on a roasting rack in a roasting pan.  Sprinkle all over 
  with thyme, and salt and pepper to taste.  Spread the butter all over the 
  turkey.  Turn breast-side up in the pan and cover the pan with aluminum 
  foil. 
   
  Place the turkey in the oven and reduce the heat to 325 degrees F. Roast 
  for 3 hours.  Remove the foil and roast, basting occasionally, until the 
  juices run clear when the meaty part of a thigh is pierced with a sharp 
  skewer., about 2 more hours.  Bake the leftover stuffing in a baking dish 
  at 325 degrees F for 30 minutes. 
   
  Let the turkey stand, covered with foil, for 15 minutes before carving. 
   
  ==================================================================== GRAND 
  MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the Grand Marnier 
  in a small saucepan. Heat to boiling. Remove from heat and set aside. 
  Simmer the turkey liver and heart in water to cover in a small saucepan for 
  5 minutes; set aside to cool. 
   
  Melt 1/2 cup of the butter in a large skillet over medium heat.  Add the 
  celery and onion and saute for 10 minutes.  Transfer to a large mixing 
  bowl. 
   
  Cook the pork sausage in the same skillet, crumbling with a fork, until it 
  is no longer pink.  Remove from the heat and add to the celery mixture. 
   
  Add the stuffing mix, apricots with liquid, and almonds.  Finely dice the 
  turkey livers and heart and add to the stuffing mixture. Stir to combine. 
   
  Heat the remaining 1/2 cup of butter and the stock in a small saucepan just 
  until the butter melts.  Pour over the stuffing mixture and add the 
  remaining 1/2 cup of Grand Marnier.  Stir well to moisten the stuffing. 
  Season with the thyme and salt and pepper to taste.