20 min
6 hours
8
Ingredients
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Directions
Preheat the oven to 350ºF
- Place the frozen turkey on a rack in a roasting pan and brush it with olive oil.
- Sprinkle the maple pepper and chipotle spice blend on top.
- Pour chicken broth into the bottom of the roasting pan and place it in the oven for 4 hours, basting the turkey regularly with the cooking juice.
- Add more broth as needed.
- Insert a cooking thermometer into the upper part of one of the legs without touching the bone.
- Continue cooking until it reaches an internal temperature of 85°C (185 °F), approximately 60 minutes.
- While the turkey is cooking, prepare the stuffing.
- In a large bowl, combine all the ingredients for the stuffing except the grated cheese.
- Transfer to a rectangular baking pan, cover and refrigerate.
- Bring the port wine and fresh thyme to a boil in a medium saucepan.
- Reduce by half.
- Add the remaining sauce ingredients.
- Add salt and pepper to taste.
- Keep warm.
- Once the turkey is cooked, take it out of the oven and cover it to keep it warm.
- Turn the oven up to 400ºF and bake the stuffing for 10 minutes.
- Sprinkle cheese on top and bake for another 10 minutes.
- Place the turkey on a large serving platter with stuffing and serve with the port sauce.