Fruit-Glazed Turkey

Pineapple and orange glaze an apple and raisin stuffed turkey.Photos by Rob Hagen and Dan RobertsPineapple and orange glaze an apple and raisin stuffed turkey.


  • 1 package (14 ounces) unseasoned stuffing cubes
  • 1 small onion, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 celery rib, chopped
  • 1 cup raisins
  • 1 cup hot water
  • 1 cup butter, melted
  • 1 tablespoon poultry seasoning
  • 1 turkey (10 to 12 pounds)

Glaze and Gravy

  • 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

    How to make it 

  • 1

    In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.

  • 2

    Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to roasting pan. Bake 2-1/2 to 3 hours longer or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).

  • 3

    Discard any unused basting glaze. Cover and bake additional stuffing for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

  • 4

    Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

    For Gravy 

  • 1

    Loosen browned bits from roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup.

  • 2

    In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended.Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil; cook and stir for 2 minutes or until thickened.

  • 3

    Serve with turkey. Serves 10-12 (2-1/2 cups gravy).

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