Jennifer Pallian’s Roasted Turkey with Cranberry Chutney


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For Turkey:

1 Butterball Fresh or Frozen Whole Turkey, thawed if frozen 4 oz (½ cup) unsalted butter, softened to room temperature Salt and coarsely ground black pepper

For Cranberry Chutney :

2 Tbsp oil 1 cup onion 1 Tbsp ginger 3 cups cranberries ¼ cup water ½ cup brown sugar 2 Tbsp maple syrup 2 tsp apple cider vinegar ⅛ tsp cloves Pinch of salt 

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    For Turkey :

  1. Preheat oven to 325ºF.  Position turkey breast-side up on a wire rack inside a shallow roasting pan. Remove neck and giblets from turkey cavity.  

  2. Gently use your fingers to lift the skin of the turkey breast. Smear butter evenly over the entire turkey, gently pushing it under the skin of the breast. Season with salt and black pepper.  
  3. Roast turkey for approximately 3 hours and 20 minutes, ensuring the turkey is fully cooked and covering the neck and wings with foil about halfway through to prevent over-browning. A meat thermometer inserted in the thickest part of the thigh, away from the bone, should register 180ºF/82ºC. Let turkey rest at room temperature for 20 minutes to redistribute the juices.  Note – cooking times will vary depending on size of turkey.

  4. For Cranberry Chutney :

  5. In a medium saucepan, heat oil over medium heat. Add onion and cook until very soft, about 15 minutes, reducing heat if starting to crisp. Add ginger and cook a minute more. 

  6. Stir in cranberries, water, sugar, maple syrup, vinegar and cloves.  Simmer, uncovered, until cranberries pop, about 10 minutes; cool to room temperature or refrigerate. Serve turkey with cranberry chutney.

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