Spiced Turkey with Fresh-Pear Chutney

Apple or pineapple juice may be substituted for the pear juice.

Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 12%
  • Fat: 4.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 50.9g
  • Carbohydrate: 14.7g
  • Fiber: 1.6g
  • Cholesterol: 142mg
  • Iron: 3.3mg
  • Sodium: 105mg
  • Calcium: 48mg


  • 1 (12-pound) fresh or frozen whole turkey, thawed
  • 3 tablespoons pear juice
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 2 Granny Smith apples, cored and quartered
  • 1 (2-inch) piece peeled fresh ginger, thinly sliced
  • Cooking spray
  • Fresh-Pear Chutney


  1. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
  2. Preheat oven to 350°.
  3. Combine pear juice, grated ginger, cinnamon, cloves, and allspice in a small bowl. Rub spice mixture under loosened skin. Stuff cavity of turkey with apples and sliced ginger.
  4. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard apples and sliced ginger. Serve with Fresh-Pear Chutney.
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