- 30 minutes
- 1 hour and 35 minutes
- 10 to 12 servings
- For the Turkey: Thaw your turkey following the directions on the package. Preheat the oven to 325 degrees F. Remove the giblets and neck from the turkey and discard. Place the turkey into a large roasting pan and tie together the legs with butchers twine. Drizzle the melted butter evenly on the top of the turkey, legs and wings. Sprinkle with the spices. Pour the apple cider over the top of the top of the turkey. Place the pan, without the lid, in the preheated oven. Bake for approximately 3- 3 1/2 hours, or until the internal temperature of the turkey reaches 165 degrees F at the thickest point of the breast. Every 30 minutes or so, baste the turkey with the juices. Add more apple cider to the pan if needed. Once cooked, let sit for 10 minutes before carving.
- To make the stuffing: In a skillet, melt the butter and saute the onion, and celery just until translucent. Add the cranberries and cook for another 5 minutes, just so they soften slightly. Prepare a 9 x 13-inch baking dish, by spraying it with cooking spray or brushing with softened butter. Preheat the oven to 350 degrees F. In a large bowl, combine the onions, celery, cranberries, cornbread, stuffing mix, egg, and spices. Mix in the orange zest, orange juice, and chicken stock. Scoop into the prepared baking dish and bake for about 30 minutes, or until golden brown. Serve with your turkey.