Rice-Stuffed Thanksgiving Turkey

Name: Rice-Stuffed Thanksgiving Turkey
Cook time: 240 min
Yield: 12 servings
Ingredients: 12 lb turkey; 0.5 cup light olive oil; 2 tbsp paprika; 2 tbsp salt; 2 tbsp black pepper; 2 tbsp onion powder; 1 tbsp nutmeg; 6 garlic cloves, minced; 0.33 cup light olive oil; 1 tbsp paprika; 2 tsp salt; 1 tsp black pepper; 2 tsp cinnamon; 2 tsp garlic powder; 2 large onions, roughly chopped; 1 lb cubed boneless short ribs; 4 celery ribs, chopped; 4 carrots, chopped; 1 cup dried cranberries; 4 cups basmati rice, washed and drained; 2 medium sweet potatoes, peeled and cubed; 0 rice mixture; 2.5 cups orange juice; 3 cups chicken stock; 1 tbsp paprika; 0.25 cup honey; 0 parchment paper; 0 foil

A flavorful Thanksgiving turkey stuffed with a savory rice and short rib filling, roasted to perfection.

By @sivanskitchen

Original recipe source

Cook time: 240 minutes

Servings: 12

Ingredients

12 lb turkey
0.5 cup light olive oil
2 tbsp paprika
2 tbsp salt
2 tbsp black pepper
2 tbsp onion powder
1 tbsp nutmeg
6 garlic cloves, minced
0.33 cup light olive oil
1 tbsp paprika
2 tsp salt
1 tsp black pepper
2 tsp cinnamon
2 tsp garlic powder
2 large onions, roughly chopped
1 lb cubed boneless short ribs
4 celery ribs, chopped
4 carrots, chopped
1 cup dried cranberries
4 cups basmati rice, washed and drained
2 medium sweet potatoes, peeled and cubed
0 rice mixture
2.5 cups orange juice
3 cups chicken stock
1 tbsp paprika
0.25 cup honey
0 parchment paper
0 foil

Instructions

Pat the turkey dry and place it in a large roaster.
Mix the dressing ingredients: light olive oil, paprika, salt, black pepper, onion powder, nutmeg, and minced garlic. Rub this mixture all over the turkey, including inside and under the skin. Refrigerate overnight if preparing ahead.
Heat the stuffing oil over medium-low heat. Bloom the spices (paprika, salt, black pepper, cinnamon, garlic powder) for 1–2 minutes without burning.
Add the onions to the pan and sauté for 7 minutes.
Add the cubed boneless short ribs and cook through.
Add the chopped celery and carrots, and cook for 2 minutes, then add the dried cranberries and cook for an additional 3 minutes. Remove from heat.
Mix the cooked mixture with the washed and drained basmati rice and cubed sweet potatoes.
Loosely stuff the turkey with the rice mixture, leaving room for the rice to expand. Spread any remaining filling around the turkey in the roasting pan.
Mix the sauce ingredients: orange juice, chicken stock, paprika, and honey. Pour the sauce over the rice surrounding the turkey.
Cover the turkey tightly with parchment and foil. Bake at 350°F (177°C) for about 4 hours, until the rice is tender and the turkey's breast, innermost thigh, and center of the stuffing reach at least 165°F (74°C). Optionally, uncover, remove parchment, and broil until golden, watching closely. Rest for 20 minutes before carving.