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Pear-Glazed Roast Turkey

Makes: 8 to 10 servings
Prep 15 mins Roast 325°F2 hrs 45 mins Stand 15 mins
Pear-Glazed Roast Turkey
Ingredients
  • 1 10 - 12  pound  turkey
  • 1  tablespoon  butter, melted
  • 1  recipe Pear Glaze (see recipe below)
  • 1  recipe Pan Gravy (optional) (see recipe below)
  •  Roasted Pear Halves (see recipe below)
  •  Purchased Pear Almond Preserves from Hurd Orchards, or your favorite fruit chutney or relish
Directions

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.

From the Test KitchenRoasted 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.
Pear Glaze
Bake  as directed
Ingredients
  • 1  cup  pear nectar
  • 2  tablespoons  packed brown sugar
  • 1  tablespoon  Dijon-style mustard
  • 1  tablespoon  Worcestershire sauce for poultry
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/8  teaspoon  cayenne pepper
  • 1  tablespoon  butter
Directions

1. 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.

Nutrition Facts (Pear-Glazed Roast Turkey)
  • Servings Per Recipe 8,
  • cal. (kcal) 512,
  • Fat, total (g) 17,
  • chol. (mg) 283,
  • sat. fat (g) 5,
  • carb. (g) 9,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • sugar (g) 7,
  • pro. (g) 77,
  • vit. A (IU) 97,
  • vit. C (mg) 5,
  • sodium (mg) 315,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
Pan Gravy
Bake  as directed
Ingredients
  •  Turkey pan drippings
  •  Chicken broth
  • 1/4  cup  all-purpose flour
  •  Salt and pepper
Directions

1. 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.

Nutrition Facts (Pear-Glazed Roast Turkey)
  • Servings Per Recipe 8,
  • cal. (kcal) 512,
  • Fat, total (g) 17,
  • chol. (mg) 283,
  • sat. fat (g) 5,
  • carb. (g) 9,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • sugar (g) 7,
  • pro. (g) 77,
  • vit. A (IU) 97,
  • vit. C (mg) 5,
  • sodium (mg) 315,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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