Recipe for Citrus Marinated Oven Roasted Turkey by Chef Alex Paz

Thanksgiving turkey — whether you roast it, deep fry it or grill it — it’s one of the main attractions that bring families together on Thanksgiving Day .. and for weeks after (oh, how we love our leftovers). Are you counting the days?

While some like to stay with traditional recipes passed down for generations, others want to change things up year after year. If the latter is what you prefer, we have a recipe for you — and it was given to us from the talented Executive Chef of the JW Marriott Miami, Chef Alex Paz. While he may new to the JW Marriott, in the past he’s shown off his skills at Four Seasons Resort Palm Beach, PGA National Resort & Spa and the Four Seasons Miami.

For a new variation to your Thanksgiving Feast (if you love butter, you’re going to want to star this in your book), let us present you with a Citrus Marinated Oven Roasted Turkey with Corn Bread and Merguez Sausage Stuffing.

Citrus Marinated Oven Roasted Turkey with Corn Bread and Merguez Sausage Stuffing

1 ea 16-18 Pound Turkey (Cleaned well with neck and giblets removed)
4-1/2 Pounds of Butter
1 Bunch Fresh Parsley Chopped
2 ea Fresh Florida Oranges (zest only)
2 ea Fresh Florida Lemons (zest only)
2 ea Clove Garlic
4 ea Sprig Thyme (cleaned from stem)
2 Pound Ground Merguez Sausage
2 ea Fresh Ears of Corn (kernels removed from cob)
4 ea Whole Eggs
2 cups Whole Milk
1 Cup Coarse Corn Meal
1 ½ Cup All Purpose Flour
1 tsp Baking Powder
Salt and Pepper

Directions for Turkey:

1. In a food processor, blend 4 pounds of butter with garlic, parsley, orange zest, lemon zest.
2. Place turkey onto roasting pan and bend wings back to make more stable.
3. Begin to spread butter all over turkey with your hands. Be sure to go under the skin leaving plenty of butter under the skin. This will ensure a perfectly brown and crispy skin with flavor seeping into the meat, while keeping the meat moist.
4. Once the turkey is completely covered with butter, place into cooler to keep at proper temperature.

Directions for making the Merguez Sausage Stuffing:

1. Pre heat oven to 310 degrees
2. In a medium sauté pan, begin to sauté the ground merguez sausage until completely cooked, remove from pan and allow to cool.
3. In a mixing bowl combine, All Purpose flour, baking powder, corn meal, salt and pepper and incorporate.
4. Next add the eggs, whole milk and fresh corn and mix well.
5. Allow 10 minutes to rest and then fill greased cake pan.
6. Bake in oven for 15 minutes or until bread has risen and is solid in the center.
7. Once cooked, remove the bread from the oven and cool.
8. Once cooled, remove from baking pan and break apart, combine corn bread crumbs with sausage and mix well.
9. Take stuffing and fill turkey cavity, using a string, tie the legs together to ensure stuffing stays inside of the turkey.
10. Cover turkey with aluminum foil and bake in 310 degree oven for 2 hours. After 2 hours, remove aluminum and continue to cook for another 2 hours or until internal temperature reaches 165 degrees.