Ingredients

For turkey:

1 whole turkey, 12-14 lbs.
4 tbsp olive oil
1 cup white wine
1 cup turkey broth

For rub:

2 tbsp salt
1 ½ tbsp white pepper
1 tbsp garlic powder
2 tbsp ground Italian seasoning
1 tbsp ground sweet paprika

For apple butter glaze:

1 cup apple butter
1/3 cup apple cider vinegar
1/3 cup apple juice
1/3 cup honey
1 tbsp olive oil
1 tbsp pepper
1 tsp salt
4 branches fresh thyme
2 cloves finely minced garlic

For stuffing:

3 cups crusty bread such as sourdough or Italian, cubed
1 tbsp olive oil
1 cup roughly chopped dried apricots
½ cup rolled oats
¾ cup turkey broth
1 medium onion, diced
3 stalks celery, diced
Salt and pepper to taste
1 tsp dried sage
1 tsp dried thyme

Instructions

Prepare Stuffing:

Spread the bread cubes out on a baking tray and place in your oven overnight
to dry out.
Place in a large bowl.
Heat the olive oil in a frying pan over medium heat.
Add the onions and celery and sauté until soft, about 5 minutes.
Sprinkle the turkey broth over bread to moisten.
Add the onion and celery mixture.
Add the oats, apricots and dried herbs.
Season with salt and pepper.
Mix well and proceed to stuff your bird.

Prepare Glaze:

Combine all ingredients in a small saucepan.
Bring to a simmer for 20 – 30 minutes until glaze is thick and syrupy. Remove fresh thyme stems and discard. If you are using a chunkier style of apple butter and you want a smoother glaze, use a hand blender to blend the glaze until smooth. Glaze can be made up to 1 week in advance.

Prepare Turkey:

Make sure the turkey is thawed and the giblets and neck have been removed.
Preheat your oven to 350°F.
Pat the bird dry with paper towels.
Rub the turkey with olive oil, inside and out.
Combine all spices to make a rub. Sprinkle generously onto the bird, inside and out.
Stuff the turkey, loosely, with the stuffing mixture.
Place the bird into your roasting pan. Add wine and turkey broth.
Roast the turkey for 4 – 4 ½ hours, until the juices run clear and an instant thermometer reads 170°F in the breast, 180°F in the thigh and the stuffing reaches 165°F.
Generously apply glaze directly onto the turkey, twice, every 15 minutes in the last 30 minutes of cooking. Return the turkey to the oven and then re-apply in the last five minutes of cooking.
Remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Notes

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.

Looking for some additional glaze inspiration? Here are a few other variations:

Cranberry Rosemary Port Glaze

1 cup cranberry jelly
½ cup ruby Port
½ cup orange juice
1 sprig rosemary
1 tsp salt
1 tsp pepper

1. Combine all ingredients in a small saucepan.
2. Bring to a low simmer and simmer for 20 – 30 minutes or until glaze is reduced to a thick syrup-like consistency.
3. Can be made up to 1 week ahead.
4. To use on your roast turkey, generously apply glaze directly onto the turkey in the last 30 minutes of cooking. Return the turkey to the oven and then re-apply in the last five minutes of cooking. Rest and carve according to your turkey recipe directions.

Spicy Maple Bourbon Glaze

1 ¼ cup maple syrup
¼ cup apple cider vinegar
1/3 cup bourbon
1 tbsp Dijon mustard
2 tbsp tobasco or hot sauce
1 tsp sweet paprika
1 tsp salt

1. Combine all ingredients in a small saucepan.
2. Bring to a simmer for 20 – 30 minutes until glaze is thick and syrupy.
3. Can be made up to 1 week ahead.
4. To use on your roast turkey, generously apply glaze directly onto the turkey in the last 30 minutes of cooking. Re-apply in the last five minutes of cooking. Rest and carve according to your turkey recipe directions.

TIP:
You can change the flavour profile of your glazes by adding a variety of spices. Try adding a combination of one or more of the following: cloves, nutmeg, star anise, cinnamon or five-spice blend to any of these glazes to add a hint of holiday spice and change things up.