The Grocery Gateway website is WCAG 2.0 Level A compliant and accessible to screen readers. However, we know from customers using this technology that online shopping can still be difficult. We offer the option of placing your order by phone for a more enjoyable shopping experience. Please call 877-447-8778.

Skip to content Skip to navigation
This website may not display or operate as intended on Internet Explorer version 9 or lower. Please update to a more current browser, such as Internet Explorer 11, Chrome, Firefox, or Safari, to ensure a consistently great experience on

Forgot your Password?

No worries! Enter your email address and we'll send you instructions for resetting your password.


Check your email for password reset instructions. Please allow up to 5 minutes to receive your email.

Continue Shopping

Create a new account

session timeout

Create an account to enjoy great everyday prices, weekly sales and to reserve a delivery window for fresh groceries to greet you at your door.

Uh oh, the timer just went off! Your session has timed out.

Already have an account?  

I am shopping for

Would you like to receive exclusive email updates?

  Sign me up to receive Grocery Gateway offers, promotions and other commercial messages.
By creating an account, I agree to Grocery Gateway .
I may unsubscribe at any any time


Welcome to Grocery Gateway

Thanks for signing up.

Want to review or update your information for a faster checkout process?

Go to My Account  Continue shopping

Refer a friend

Tell a friend about Grocery Gateway today and we'll give you both a $10 credit when your friend places their first order with us.


Thank you for referring your friend(s) to Grocery Gateway!

** You will both receive your $10 credit when your friend places their first order.

Continue Shopping

Butterball Turkey


Honey Roasted Pear & Cranberry Chutney

PREP: 30 Minutes COOK: 4 Hours 15 Minutes SERVES: 16   PREP: 15 Minutes COOK: 55 Minutes YIELD: 2 1/2 Cups  



. . . .




 Frozen Butterball Turkey (7-9kg)    2  Ontario Bosc pears, ripe and firm, peeled, halved and cored
1  small onion, halved    1 TSP  Longo's Extra Virgin Olive OIl
1  each, carrot and stalk celery, halved    1 TSP  pepper
4 CUPS  water    1/2 TSP  Longo's Ground Cinnamon
1 CUP  chicken or turkey broth    PINCH  salt
1/3 CUP  Longo's Butter, softened     4 SPRIGS  Longo's Fresh Thyme
 1 TBSP  Longo's fresh sage, chopped     5 TBSP  Longo's Liquid Honey, divided
 1/2 TSP  each, salt and pepper     1 TBSP  Longo's Salted butter, divided


     1/4 CUP  shallots, minced
       1 TSP  fresh ginger, minced
       1 CUP  fresh whole cranberries
       2 TBSP  Ontario icewine, orange juice or chicken broth
       1/4 CUP  Longo's Red Pepper Jelly
       1/2 TSP  Longo's Balsamic Vinegar
       1 TSP  Longo's Fresh Thyme, chopped




REMOVE neck and bag of giblets from inside of the turkey and rinse under cold water. Place giblets in large saucepan and add onion, carrot, celery and water. Bring to a boil. Reduce heat to low and skim off fat; simmer for 2 hours. Strain into measuring cup. Add enough of the broth to make 2 cups. Set aside.

RINSE turkey and pat dry. Place in a large roasting pan. Fold neck skin under and tuck under turkey. Combine butter and sage; rub all over outside of turkey and sprinkle with salt and pepper. Cross drumsticks into turkey skin to close. 

PLACE turkey in 400°F oven for 45 minutes. Reduce heat to 325°F; cover turkey and cook for about 3 hours or until meat thermometer inserted into thigh reads 180°F. Remove from oven and let stand, covered, for about 20 minutes before carving. 


SCORE the outside surface of pears in a 1/4-inch diamond pattern. Toss with oil, pepper, cinnamon and salt. Place cut-side down on foil-lined baking sheet. 

TOP pears with thyme sprigs. Roast in preheated 375°F oven for 30 minutes. Drizzle with 2 tbsp of the honey. Return to oven and roast for about 10 minutes until pears are tender. Remove thyme and drizzle with 1 tbsp of honey; let cool. Dice into 1/4-inch pieces; set aside.

MELT 2 tsp of the butter in saucepan over medium heat. Cook shallots and ginger for 2 minutes, stirring until tender. Add cranberries and icewine; cook until starting to split. 

STIR in jelly and remaining honey. Add diced pears. Bring to a gentle boil, reduce heat and simmer for 10 minutes or until thickened. Stir in remaining butter, vinegar and thyme. Let cool. 


Tips and Details

  •  Make-Ahead: can be refrigerated for up to 2 weeks.

Recipe ingredients