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Roasted Turkey with Cranberry Chutney
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Didn’t think roasted turkey could be any more holiday inspired did you? Roasted Turkey with Cranberry Chutney will prove you wrong. It’s a roasted turkey served with cranberry chutney and gravy for a blend of flavors that scream holiday season. At 410 calories per serving, this turkey will be the center of attention at your next gathering.
Total Time
7 Hours
Serving Size
16 Servings
4
cups fresh or frozen cranberries
1 1/2
cups sugar
3/4
cup raspberry vinegar
1
teaspoon finely chopped fresh thyme
1
teaspoon freshly ground pepper
1
(10 to 16-pound) JENNIE-O® All Natural* Fresh Whole Turkey
1/4
cup butter
1/3
cup flour
1
cup brandy
6
cups low-sodium chicken broth
1
cup cranberry jelly
1
In medium saucepan, combine cranberries, sugar, vinegar, thyme and pepper.
2
Bring to boil. Reduce heat to medium. Simmer, uncovered, 20 to 30 minutes or until thickened, stirring occasionally. Chutney is best made a day ahead of serving, if possible.
3
Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast 4-1/4 to 4-3/4 hrs, or until timer pops up and turkey is fully-cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
4
Heat butter and pan drippings in same roasting pan over medium heat until butter is melted. Add flour and brandy. Cook, stirring 1 to 2 minutes, until thickened. Gradually add broth and cranberry jelly, stirring constantly. Stir until no lumps remain. Simmer 10 to 15 minutes or until thickened; strain.
5
Serve turkey with cranberry chutney and gravy.
Calories
410
Protein
35g
Carbohydrates
33g
Fiber
1g
Sugars
29g
Fat
12g
Cholesterol
100mg
Sodium
430mg
Saturated Fat
4g
