Golden Glazed Turkey and Roasted Pear Gravy

Name: Golden Glazed Turkey and Roasted Pear Gravy
Prep time: 25 min
Total time: 4 h
Yield: 12 serving(s)
Ingredients: 1 medium onion, coarsely chopped; 3 ripe medium Bartlett or Anjou pears (about 1 1/4 lbs.), cored and sliced; 4 sprigs fresh rosemary; 4 sprigs fresh sage; 1 fresh or frozen (thawed) turkey (12–14 lbs.), giblets and neck removed; 1/2 c. butter (1 stick), melted; 3 tbsp. Worcestershire sauce; 2 tbsp. soy sauce; 1/4 c. all-purpose flour; Lower-sodium chicken or turkey broth, as needed

By The Good Housekeeping Test KitchenPublished: Nov 2, 2016

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Mike Garten

Yields:

12 serving(s)

Active Time:

25 mins

Total Time:

4 hrs

This moist turkey will be the talk of your Thanksgiving table.

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Ingredients

1 medium onion, coarsely chopped
3 ripe medium Bartlett or Anjou pears (about 1 1/4 lbs.), cored and sliced
4 sprigs fresh rosemary
4 sprigs fresh sage
1 fresh or frozen (thawed) turkey (12–14 lbs.), giblets and neck removed
1/2 cup butter (1 stick), melted
3 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1/4 cup all-purpose flour
Lower-sodium chicken or turkey broth, as needed

Directions

1. Step 1Preheat oven to 350 degrees F. In roasting pan, combine onion, two-thirds of pear and 2 sprigs rosemary. Pat turkey dry; sprinkle inside of turkey cavity with 1 teaspoon salt. Sprinkle outside of turkey with 1 tablespoon salt. Stuff with sage, remaining pear and remaining 2 sprigs rosemary. Tie legs together. Tuck turkey wings behind body. Place turkey on rack fitted into roasting pan; add 4 cups water. Roast 2 hours.
2. Step 2Meanwhile, whisk butter, Worcestershire sauce, soy sauce and 1 teaspoon pepper. Brush half of mixture all over turkey. If liquid in pan has evaporated, add 2 cups water. Roast another 30 minutes to 1 hour or until thermometer inserted into thigh reads 165 degrees F, generously brushing with remaining mixture every 15 minutes. Transfer turkey to cutting board; let stand at least 20 minutes.
3. Step 3While turkey rests, remove rack and rosemary sprigs from pan. Transfer contents of pan to blender or to large pot with immersion blender. Transfer 3 tablespoons fat from drippings back to roasting pan. Puree pear mixture until smooth, working in batches if necessary. If puree is less than 5 cups, add enough broth to reach 5 cups.
4. Step 4Heat roasting pan on medium; stir flour into fat until smooth. Cook 2 minutes, stirring often. Gradually stir in puree, whisking until smooth. Heat to simmering on high. Reduce heat; simmer 5 to 10 minutes or until gravy has thickened, whisking often. Add 1/8 teaspoon salt. Serve turkey with gravy.

Nutritional Information (per serving): Turkey only: Calories 495; Protein 70g; Carbohydrate 1g; Total Fat 22g; Saturated Fat 9g; Sodium 990mg. Gravy, per 1/4 cup: Calories 44; Carbohydrate 5g; Total Fat 3g; Saturated Fat 1g; Sodium 20mg.

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