Turkey Stuffed with Prunes and Cranberries Recipe

Ingredients:

• 1 12-15 pound turkey
• 1 cup dried cranberries
• 1 cup pitted prunes
• 1/2 cup butter, softened
• 1 tablespoon fresh thyme leaves
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup chicken broth
• Kitchen twine

Instructions:

1. Preheat the oven to 350 degrees F.
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together the butter, thyme, salt, and pepper.
4. Using your fingers, carefully loosen the skin from the breast and legs of the turkey, being careful not to tear it.
5. Spread half the butter mixture under the skin, covering as much of the turkey as you can.
6. Place the cranberries and prunes inside the turkey cavity.
7. Tie the drumsticks together with kitchen twine and tuck the wings under the bird.
8. Spread the remaining butter mixture over the outside of the turkey.
9. Pour the chicken broth into the bottom of the roasting pan.
10. Roast the turkey for 2 1/2-3 hours, basting every 30 minutes with the pan juices, until the internal temperature of the thickest part of the turkey reaches 165 degrees F.
11. Let the turkey rest for 15-20 minutes before carving.

Verdict:

This turkey is succulent, with a perfect balance of sweet and savory flavors. The cranberries and prunes add a touch of brightness to the rich meat, and the butter mixture keeps it moist and flavorful.

Serving Suggestions:

Serve with your favorite side dishes, such as mashed potatoes, green beans, and gravy. Leftovers are delicious in sandwiches or added to soup. Enjoy!