Simple Wild Rice Stuffed Turkey

Directions

1. Remove neck, giblets, and liver from body cavity of the turkey.

2. Put the wild rice into a colander and rinse. Transfer to a 4 quart kettle and cover with 2½ quarts cold water; bring to a boil, reduce heat and simmer for 60 minutes, until tender.

Drain well.

1. Soak the apricots in the brandy for 15 minutes.

2. Melt 4 tablespoons butter in a 9-inch skillet. Add the onion, celery, 1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring occasionally, for 5 minutes.

3. In a large 3 quart mixing bowl, combine the rice with the apricots; season with salt and pepper.

4. To prepare the basting butter: Melt 3 tablespoons butter; add 1 clove of garlic and remaining rosemary.

5. Fill the turkey cavity with the wild rice stuffing and truss. Place on a rack in a roasting pan and sprinkle with salt and pepper.

6. Roast the turkey in a preheated 325-degree oven 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185 degrees, and the thermometer in the center of the stuffing reads 165 degrees.

Baste with seasoned butter every 30 minutes.

1. To serve: Remove the trussing and stuffing before slicing.