Pear and Cranberry-Stuffed Roasted Turkey
Preparation
45 MIN
Cooking
4 H 10 MIN
Marinating
2 DAYS
Servings
10

Pear and Cranberry-Stuffed Roasted Turkey

Ingredients

    Salt Mixture

  • 7 teaspoons (35 ml) salt (table salt)
  • 1 tablespoon (15 ml) chopped fresh thyme
  • 4 cloves garlic, finely chopped

    
Turkey

  • 1 turkey, about 16 lbs (7 kg) (see note)
  • 1/3 cup (75 ml) unsalted butter
  • 4 cups (1 litre) chicken broth
  • 2 cups (500 ml) white wine
  • 2 tablespoons (30 ml) unbleached all-purpose flour
  • 1 tablespoon (15 ml) honey

    Pear and Cranberry Stuffing

  • 1 cup (250 ml) fresh or frozen cranberries
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup (60 ml) butter
  • 1 lb (454 g) ground pork
  • 3 pears, peeled, seeded, and chopped
  • 1/2 cup (125 ml) white wine
  • 1/2 cup (125 ml) chicken broth
  • 1/4 cup (60 ml) breadcrumbs
  • 1/4 teaspoon (1 ml) ground nutmeg
  • Salt and pepper

Preparation

Salt Mixture

  1. In a bowl, combine all the ingredients. Set aside.

Turkey

  1. Place the turkey, breast side up, in a large glass dish. Salt the cavity of the turkey with 15 ml (1 tablespoon) of the salt mixture. Sprinkle the remaining salt on the breast and legs of the turkey. Cover with plastic wrap and refrigerate for two days. If the turkey is still frozen, allow to dry brine in the refrigerator for two days. It will thaw while brining.

Pear and Cranberry Stuffing (Prepare the day or the day before cooking)

  1. In a large skillet, cook the cranberries, onions, and garlic in half the butter until the cranberries burst. Cook for 1 minute. Season with salt and pepper. Set aside in a large bowl.
  2. In the same skillet, brown the pork in the remaining butter. Season with salt and pepper. Add the pears and cook for 5 minutes over high heat. Add the wine and broth. Reduce until almost dry. Stir in the breadcrumbs and nutmeg.
  3. Transfer to the bowl with the cranberry mixture. Combine and adjust the seasoning. Cover and refrigerate for 1 hour and 30 minutes or until the filling is at room temperature.
  4. With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
  5. In a large roasting pan with a wire rack, place the turkey, breast side up. Fill the inside of the turkey with the pear and cranberry stuffing. With butcher's twine, tie the legs of the turkey to give it back its shape. Pat the skin of the turkey dry with paper towels and brush with 60 ml (1/4 cup) of the butter.
  6. Pour half of the broth and the white wine at the bottom of the pan. Roast for 30 minutes. Reduce the oven’s temperature to 165 °C (325 °F) and roast for about 3 hours and 40 minutes or until the meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F). Set the turkey aside on a serving platter and let rest for about 30 minutes without covering with foil.
  7. Deglaze the pan with the remaining broth and skim off the fat. Set aside.
  8. In a saucepan, melt the remaining butter. Add the flour and cook, stirring constantly, until the mixture begins to brown, about 2 minutes. Add the turkey cooking juices and honey and bring to a boil, stirring with a whisk. Simmer for about 5 minutes, until the sauce thickens. Adjust the seasoning. Serve in a sauceboat.

Note

Important

The salting step can be done on a fresh or frozen (without giblets) turkey. Then, allow to thaw and dry brine at the same time in the refrigerator. If you use an already cured turkey, the salting step does not apply. Then, skip ahead to step 1 of the Pear and Cranberry Stuffing section.