Fruit-Glazed Turkey

An occasion as special as Thanksgiving calls for a show-stopping entree. Make your turkey a star this year.

Pineapple and orange glaze an apple and raisin stuffed turkey.
Pineapple and orange glaze an apple and raisin stuffed turkey.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 package (14 ounces) unseasoned stuffing cubes
  • 1 small onion, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 celery rib, chopped

[/ingredients-left]
[ingredients-right]

  • 1 cup raisins
  • 1 cup hot water
  • 1 cup butter, melted
  • 1 tablespoon poultry seasoning
  • 1 turkey (10 to 12 pounds)

[/ingredients-right]
[/ingredients-list]
[ingredients-list title=”Glaze and Gravy” serving_size=””]
[ingredients-left]

  • 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1/8 teaspoon ground cinnamon

[/ingredients-left]
[ingredients-right]

  • 1/8 teaspoon ground cloves
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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). [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Discard any unused basting glaze. Cover and bake additional stuffing for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. [/step-item][/step-list-wrapper]
[step-list-wrapper title=”For Gravy” time=””]
[step-item number=”1″ image_url=”” title=”” ] Loosen browned bits from roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Serve with turkey. Serves 10-12 (2-1/2 cups gravy).[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest