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For the turkey: Preheat oven to 350 F. Mix the first 4 ingredients in a medium bowl. Season the butter mixture to taste with salt and pepper.
Ray Kachatorian
Beginning at the neck end of the turkey and using your fingers, carefully make a pocket between the flesh and skin of the turkey breasts. Gently slide all but 1 tablespoon of the butter mixture into the pocket under the skin, and spread the butter to cover the turkey breasts.
Ray Kachatorian
Slide the orange slices under the skin and over the breasts.
Ray Kachatorian
Stuff the main turkey cavity with the garlic halves, thyme sprigs, and a fourth of the onions, carrots, and celery. Truss the turkey then spread the reserved 1 tablespoon of butter mixture over the turkey. Sprinkle with salt and pepper.
Ray Kachatorian
Place the remaining onions, carrots, and celery in a heavy large roasting pan. Pour 1 cup of broth over the vegetables.
Ray Kachatorian
Place the turkey on top of the vegetables and cover the breasts with foil. Roast for 2 hours. Remove the foil covering the turkey breasts and add the remaining 1 cup of broth to the pan. Continue roasting until an instant-read meat thermometer inserted into the thigh registers 165F, about 3 1/2 to 4 hours. Remove from the oven and let rest 30 minutes.
Ray Kachatorian
Meanwhile, prepare the stuffing: Fry the bacon in a heavy large sauté pan over medium-high heat until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a baking sheet or plate. Pour off all but 2 tablespoons of the fat remaining in the pan.
Ray Kachatorian
Add the onions to the same pan and sauté until tender, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the sausages, parsley, and thyme and cook until the sausage browns, about 4 minutes. Add the fennel and cook until tender and pale golden, stirring often, about 5 minutes.
Ray Kachatorian
Stir in the cooked bacon. Add the wine and bring to a simmer.
Ray Kachatorian
Add the butter and cook until the butter melts. Remove from the heat and stir in the broth.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
