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- user reviews (2)
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1
10 - 12 pound turkey
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1
tablespoon butter, melted
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1
recipe Pear Glaze (see recipe below)
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1
recipe Pan Gravy (optional) (see recipe below)
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Roasted Pear Halves (see recipe below)
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Purchased Pear Almond Preserves from Hurd Orchards, or your favorite fruit chutney or relish
1. Preheat oven to 325 degree F. Rinse inside of the turkey; pat dry with paper towels. If desired, season body cavity with salt. Pull the neck skin to the back; fasten with a skewer.
2. Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail. Twist wing tips under the back.
3. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with the butter. If desired, insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
4. Place turkey in a 325 degree F oven. Roast for 2-3/4 to 3 hours During the last 45 minutes of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. During the last 15 minutes of roasting, brush twice with the Pear Glaze. Roast until the thermometer registers 180 degree F. (The juices should run clear and drumsticks should move easily in their sockets.)
5. Remove turkey from oven. If preparing pan gravy, reserve drippings. Cover; let stand for 15 to 20 minutes before carving. Garnish platter with Roasted Pear Halves. Carve turkey. Serve with Pear Almond Preserves or desired fruit chutney or relish and Pan Gravy. Makes 8 to 10 servings.
- Tip Roasted Pear Halves:To prepare the Roasted Pear Halves used as a garnish, halve small Bosc or other pears. Add pear halves to pan with the turkey the last 10 to 20 minutes of roasting, brushing pears with some of the drippings.
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1
cup pear nectar
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2
tablespoons packed brown sugar
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1
tablespoon Dijon-style mustard
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1
tablespoon Worcestershire sauce for poultry
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1/4
teaspoon salt
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1/8
teaspoon ground nutmeg
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1/8
teaspoon cayenne pepper
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1
tablespoon butter
In a small saucepan whisk pear nectar, brown sugar, Dijon-style mustard, Worcestershire sauce for poultry, salt, ground nutmeg, and cayenne pepper. Add butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 8 minutes or until glazing consistency.
- Servings Per Recipe 8,
- Calories 512,
- Protein (gm) 77,
- Carbohydrate (gm) 9,
- Fat, total (gm) 17,
- Cholesterol (mg) 283,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 4,
- Sugar, total (gm) 7,
- Vitamin A (IU) 97,
- Vitamin C (mg) 5,
- Sodium (mg) 315,
- Calcium (DV %) 81,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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Turkey pan drippings
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Chicken broth
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1/4
cup all-purpose flour
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Salt and pepper
While turkey stands after roasting, pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. Pour 1/4 cup of the fat into a medium saucepan (discard any remaining fat). Stir in flour. Add enough chicken broth to remaining drippings in the measuring cup to equal 2 cups; add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.
- Servings Per Recipe 8,
- Calories 512,
- Protein (gm) 77,
- Carbohydrate (gm) 9,
- Fat, total (gm) 17,
- Cholesterol (mg) 283,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 4,
- Sugar, total (gm) 7,
- Vitamin A (IU) 97,
- Vitamin C (mg) 5,
- Sodium (mg) 315,
- Calcium (DV %) 81,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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This is the best turkey recipe ever! I dont even really care for pears but this sounded delicious and was more for my Thanksgiving guests. Ive never made a more beautiful turkey and will never try another recipe. It was delicious! Although I doubled the pear glaze and am so glad I did. A must try recipe. Everyone raved about it! Thank you BH&G!
2/11/2010 03:36:22 PM Report AbuseThis was my first turkey ever and it was a hit! My friends and I wanted to celebrate thanksgiving before we all headed home, so I got to do the turkey. Also, I brined my turkey. it was incredibly flavorful and it wasn't dry at all. I HIGHLY recommend this recipe.
12/5/2009 12:39:50 AM Report Abuse