Pear, Sage and Thyme Turkey

Ingredients

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Turkey

1 5-7kg Butterball turkey2 pears1 onion, quartered½ fennel bulb, quartered½ cup fresh sage½ cup fresh thyme

Herb Butter

2 Tbsp salted butter, at room temperature1 Tbsp fresh sage, chopped1 Tbsp fresh thyme, choppedSalt and pepper

Pear Gravy

1 tsp butter2 garlic gloves, minced1 ½ cups chicken broth½ cup maple syrup1 Tbsp fresh sage, chopped1 Tbsp fresh thyme, chopped1 Tbsp cornstarch1 pearSalt and pepper

Directions

  1. Preheat oven to 325°F.

  2. Remove Butterball turkey from packaging and pat dry with paper towels. Remove neck and giblets. Place turkey in a roasting pan, breast side up.
  3. In a small bowl, mix butter, sage and thyme to create the herb butter. Spread butter over turkey and season with salt and pepper.
  4. Cut 2 pears in half and remove core. Stuff turkey with pears, onion (save one quarter for gravy), fennel, sage and thyme. Place in oven.
  5. Chop reserved onion quarter. In a small saucepan, sauté onion and garlic in butter. Add broth, maple syrup, sage and thyme. Bring to boil and reduce by half. Set aside.
  6. Using a meat thermometer, check temperature of turkey. It should read 74°C (165°F) in the breast and 82°C (180°F) in the thigh.
  7. Remove from turkey from oven and let rest for 20 minutes before carving.
  8. Using a sieve, collect turkey drippings from the bottom of the roasting pan and add to the gravy. Bring to boil, and then dissolve cornstarch. Add the diced pear. Stir and simmer for 5 minutes.
  9. Serve the turkey with the gravy. If desired, garnish the dish with fresh herbs and pears.

    10. Recipe by: Marie-Eve Caplette

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