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simplebanner_turkeyandchutney_260916.gif

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  
         

Ingredients

 

. . . .

Ingredients

 

1 

 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
         

Directions

 

Directions

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