12 servings (serving size: about 6 ounces turkey and about 1/4 cup chutney)
1 (12-pound) fresh or frozen turkey, thawed
1/4 cup butter, softened
1 1/4 teaspoons salt, divided
2 teaspoons chopped fresh thyme, divided
1 teaspoon freshly ground black pepper, divided
5 cups chopped onion (about 3 large)
2/3 cup dry red wine
1/2 cup sugar
1/2 cup dried cranberries
1/3 cup red wine vinegar
How to Make It
Preheat oven to 450°.
Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with twine. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine butter, 1 teaspoon salt, 1 teaspoon thyme, and 1/2 teaspoon pepper. Rub butter mixture under loosened skin over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place turkey, breast side up, in a roasting pan. Bake at 450° for 30 minutes.
Reduce oven temperature to 350° (do not remove turkey from oven). Bake turkey at 350° for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.
Combine remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, onion, and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occasionally. Remove from heat; stir in remaining 1 teaspoon thyme. Cool.
Turkey with Smoked Paprika and Glazed Carrots: Prepare recipe through loosening turkey skin. Substitute 2 tablespoons finely chopped shallots, 1 tablespoon smoked paprika, and 3 minced garlic cloves for thyme; combine butter, shallots, paprika, garlic, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper for turkey rub. Substitute 6 cups coarsely chopped carrot; 1 cup fat-free, less-sodium chicken broth; 2 tablespoons sherry vinegar; and 1 tablespoon honey for onion and remaining ingredients. Combine carrot, broth, vinegar, and honey in a large skillet; bring to a boil. Reduce heat, and simmer 55 minutes or until liquid evaporates and carrot is tender. Remove from heat; stir in 1 tablespoon chopped chives, 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Yield: 12 servings (serving size: about 6 ounces turkey and about 1/3 cup carrots).
CALORIES 416 (24% from fat); FAT 9g (sat 5g, mono 5g, poly 2g); PROTEIN 8g; CARB 2g; FIBER 9g; CHOL 234mg; IRON 7mg; SODIUM 464mg; CALC 70mg
I didn't make the turkey. I made the chutney. I doubled it, but would not do that again. A single recipe was enough. It made a tasty condiment with the Spice-Brined Turkey with Cider Pan Gravy. The chutney will be one of my Thanksgiving traditions.I might even try the turkey!
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