Name: Pilgrims' Thanksgiving Turkey
Yield: Serves 8 to 10.
Cuisine: Poultry
Ingredients: 1-1/2 cups fresh cranberries; 4 cups cooked wild rice; 1/3 cup melted butter or margarine; 1/3 cup golden corn syrup; 1 small onion, grated; 1 shallot, minced; 1 teaspoon salt; 1/2 teaspoon marjoram; 1/8 teaspoon pepper; 1/8 teaspoon mace; 1/8 teaspoon basil; 8- to 10-pound turkey; 8 slices smoked bacon

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This absolutely wonderful Pilgrims’ Thanksgiving Turkey recipe won first prize in The 1988 Old Farmer’s Almanac Recipe Contest. Moist, mouthwatering, and festive with added cranberries! The recipe was submitted by Mrs. Jean Roczniak from Rochester, Minnesota.

See a few more Thanksgiving Turkey recipe ideas (along with gravy and stuffing)!

Bochkarev Photography/shutterstock

Photo Credit:

Bochkarev Photography/shutterstock

Ingredients

1-1/2 cups fresh cranberries

4 cups cooked wild rice

1/3 cup melted butter or margarine

1/3 cup golden corn syrup

1 small onion, grated

1 shallot, minced

1 teaspoon salt

1/2 teaspoon marjoram

1/8 teaspoon pepper

1/8 teaspoon mace

1/8 teaspoon basil

8- to 10-pound turkey

8 slices smoked bacon

Instructions

Grind the cranberries coarsely or chop. Add the remaining ingredients except turkey and bacon and cook for 10 minutes, stirring frequently. Cool.

Stuff the turkey with the mixture and truss the bird. Place the turkey on a rack in a roasting pan. Cover the breast with bacon slices and roast at 325°F, basting from time to time, for about 3 to 4 hours, or until the thigh meat is fork tender.