4.5
2 ratings

Bay Leaf and Honey Glazed Turkey With Pear Chutney

No basting required!
Bay leaf and honey glazed turkey with pear chutney
Courtesy of McCormick

This recipe keeps the turkey moist with a bay leaf-infused honey glaze. The sweet chutney brings bright flavors to pair perfectly with the turkey.

Recipe courtesy of McCormick.

Ready in
4 h
30 m
(prepare time)
3 h 30 m
(cook time)
12
Servings
725
Calories Per Serving

Notes

Pear nectar can be substituted for pear brandy.

Ingredients

For the honey

  • 1 Cup honey
  • 6 McCormick® Bay Leaves

For the turkey

  • 1 Teaspoon salt
  • 1/2 Teaspoon McCormick® Garlic Powder
  • 1/2 Teaspoon McCormick® Paprika
  • 1/2 Teaspoon McCormick® Ground Pepper Black
  • 1/2 Cup Bay leaf-infused honey
  • 1/4 Cup pear brandy
  • 1 whole turkey, 12-14 pounds, fresh or frozen and thawed
  • 2 firm ripe pears, quartered
  • 4 McCormick® Bay Leaves

For the chutney

  • 1/4 Cup Bay Leaf-Infused Honey
  • 2 Tablespoons cider vinegar
  • 2 McCormick® Bay Leaves
  • 2 firm ripe pears, peeled, cored and cut into 1/2-inch chunks (about 3 cups)
  • 1/4 Cup pear brandy
  • 1/4 Cup chopped dried apricots
  • 1/4 Cup chopped dried figs
  • 1/4 Cup chopped onion

Directions

For the honey

Bring honey and bay leaves to simmer in small saucepan on medium-low heat.

Simmer 10 minutes, stirring occasionally.

Remove bay leaves and set aside.

For the turkey

Place oven rack in lowest position. Preheat oven to 325°F.

Place roasting rack in shallow roasting pan.

Mix salt, garlic powder, paprika and pepper in small bowl.

Mix Bay Leaf-Infused Honey and pear brandy in separate small bowl.

Place turkey, breast-side up, in prepared pan.

Stuff with pears and bay leaves.

Brush turkey breast with some of the honey mixture.

Sprinkle seasoning mixture over entire surface of turkey.

Add 1/2 cup water to pan. Cover loosely with heavy duty foil.

Roast in oven 2 1/2 to 3 hours or until internal temperature reaches 165°F (175°F in thigh).

Remove foil.

Spoon remaining honey mixture over turkey.

Roast 5 minutes longer.

Remove turkey from oven.

Let stand 20 minutes.

Transfer to platter or carving board and slice.

For the chutney

While the turkey is cooking, bring bay leaf-infused honey, vinegar and bay leaves to boil in medium saucepan.

Add remaining ingredients; cook on medium-low heat 15 minutes or until mixture is thick, stirring occasionally.

Remove bay leaves before serving.

Serve with turkey.

Nutritional Facts
Servings12
Calories Per Serving725
Total Fat20g31%
Sugar50gN/A
Saturated5g26%
Cholesterol251mg84%
Protein76g100%
Carbs55g18%
Vitamin A73µg8%
Vitamin B124µg100%
Vitamin B62mg100%
Vitamin C4mg4%
Vitamin D1µg7%
Vitamin E0.5mg3.6%
Vitamin K4µg3%
Calcium56mg6%
Fiber3g11%
Folate (food)32µgN/A
Folate equivalent (total)32µg8%
Iron4mg21%
Magnesium96mg23%
Monounsaturated6gN/A
Niacin (B3)27mg100%
Phosphorus657mg94%
Polyunsaturated5gN/A
Potassium959mg20%
Riboflavin (B2)0.7mg53.4%
Sodium588mg25%
Sugars, added41gN/A
Thiamin (B1)0.2mg14.9%
Trans0.2gN/A
Water328gN/A
Zinc6mg59%