Bay-Leaf-and-Honey-Glazed-Turkey-with-Pear-Chutney
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Bay Leaf and Honey-Glazed Turkey with Pear Chutney

Pear chutney adds a welcome touch of tartness to this gorgeously flavoured turkey recipe.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Makes: 12 servings
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All You Need

  • for Bay Leaf-Infused Honey:
  • 1 cup (250 mL) billy bee honey
  • 6 Club House Bay Leaves
  • for Glazed Turkey:
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) Club House Garlic Powder
  • 1/2 tsp (2 mL) Club House Paprika
  • 1/2 tsp (2 mL) Club House Ground Black Pepper
  • 1/2 cup (125 mL) Bay Leaf-Infused Honey
  • 1/4 cup (50 mL) pear brandy or nectar
  • whole turkey (12 to 14 lb/6 to 7 kg), fresh or frozen, thawed
  • 2 firm ripe pears, quartered
  • 4 Club House Bay Leaves
  • for Pear Chutney:
  • 1/4 cup (50 mL) Bay Leaf-Infused Honey
  • 2 tbsp (30 mL) cider vinegar
  • 2 Club House Bay Leaves
  • 2 large firm ripe pears, peeled, cored and cut into 1/2-in (1 cm) chunks
  • 1/4 cup (50 mL) pear brandy or nectar
  • 1/4 cup (50 mL) chopped dried apricots
  • 1/4 cup (50 mL) chopped dried figs
  • 1/4 cup (50 mL) chopped onion

Instructions

  1. For the Honey, bring honey and bay leaves to simmer in small saucepan on medium-low heat. Simmer 10 minutes, stirring occasionally. Remove bay leaves before using in recipes.

  2. For the Turkey, place oven rack in lowest position. Preheat oven to 325°F (160°C). Place roasting rack in shallow roasting pan. Mix salt, garlic powder, paprika and pepper in small bowl. Mix Bay Leaf-Infused Honey and pear brandy in separate small bowl.

  3. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Stuff with pears and bay leaves. Brush turkey breast with some of the honey mixture. Sprinkle seasoning mixture over entire surface of turkey. Add 1/2 cup (125 mL) water to pan. Cover loosely with heavy duty foil.

  4. Roast in oven 2 1/2 to 3 hours or until internal temperature reaches 185°F (85°C). Remove foil. Spoon remaining honey mixture over turkey. Roast 5 minutes longer. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice.

  5. Meanwhile, for the Chutney, bring Bay Leaf-Infused Honey, vinegar and bay leaves to boil in medium saucepan. Add remaining ingredients; cook on medium-low heat 15 minutes or until mixture is thick, stirring occasionally. Remove bay leaves before serving. Serve with turkey.

  6. Tips Prepare Honey and Chutney up to 3 days ahead. Store, covered, in refrigerator. Heat chutney gently on low heat until warmed.

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