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

Recipe by Cooking Light November 1998


Recipe Summary

12 servings (serving size: 6 ounces turkey and 1/4 cup chutney)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

310 calories; calories from fat 12%; fat 4.3g; saturated fat 1.4g; mono fat 0.9g; poly fat 1.2g; protein 50.9g; carbohydrates 14.7g; fiber 1.6g; cholesterol 142mg; iron 3.3mg; sodium 105mg; calcium 48mg.