Spiced turkey with cranberry chutney
Makes 12 servings with leftovers
Here is a healthier version of a traditional turkey dinner. Use the leftover chutney on your turkey sandwiches.
- 1 5-7 kg (12-16 lb) fresh or thawed plain turkey
- 2 tbsp (25 mL) ground sage
- 1 tsp (5 mL) ground nutmeg
- 1/8 tsp (1 mL) ground cloves
- 2 tbsp (25 mL) olive oil
The stuffing in this recipe is just for flavour and moisture. Discard before you carve the turkey.
- 1 orange, cut in large chunks
- 1 apple, cut in large chunks
- 1 lemon, cut in large chunks
- 1 pear, cut in large chunks
- 1 shallot, cut in large chunks
- Preheat oven to 350º F (180º C).
- Combine all the spice rub ingredients in a small bowl and set aside.
- Combine the stuffing in a large bowl and toss with 1 tsp (5 mL) of the spice rub. Stuff into the cavity of the turkey.
- Place the turkey in a large roasting pan. Pat dry with a paper towel and rub the spice mixture over the skin. Tie the legs together and tuck the wings under the back. Cover tightly with tinfoil and roast, undisturbed, for 2 hours.
- Remove foil and roast for an additional 45-60 minutes, basting every 15 minutes, until a thermometer placed in the thickest part of the leg registers 170-175º F (77-80º C).
- Let rest for 15 minutes before carving. Serve immediately with the cranberry chutney.
Nutritional information per serving (2 ½ oz. or 75 g)
- Calories: 120
- Protein: 21 g
- Fat: 4 g
- Saturated fat: 1 g
- Dietary cholesterol: 54 mg
- Carbohydrate: 0 g
- Sodium: 50 mg
- Potassium: 211 mg
Developed by Nadine Day for the Heart and Stroke Foundation ©2007.
Posted December 2007.