Fruit-Glazed Turkey Recipe
Fruit-Glazed Turkey Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I came up with this recipe one holiday when my family asked that I make something other than the same old turkey. They loved this fruity version. —Christal Helman, Lisbon, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-1/2 hours + standing

Ingredients

  • 1 package (14 ounces) unseasoned stuffing cubes
  • 1 small onion, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 celery rib, chopped
  • 1 cup raisins
  • 1 cup hot water
  • 1 cup butter, melted
  • 1 tablespoon poultry seasoning
  • 1 turkey (10 to 12 pounds)
  • FRUIT GLAZE:
  • 2 cans (8 ounces each) unsweetened crushed pineapple
  • 1 can (11 ounces) mandarin oranges
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • GRAVY:
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.
Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to the roasting pan.
Bake 2-1/2 to 3 hours longer or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). Discard any unused basting glaze.
Cover and bake additional stuffing, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
For gravy, loosen browned bits from the roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup. In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups.
In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended. Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 12 servings (2-1/2 cups gravy).
Originally published as Fruit-Glazed Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p118

Nutritional Facts

1 serving: 787 calories, 37g fat (15g saturated fat), 245mg cholesterol, 679mg sodium, 48g carbohydrate (19g sugars, 3g fiber), 66g protein.

  • 1 package (14 ounces) unseasoned stuffing cubes
  • 1 small onion, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 celery rib, chopped
  • 1 cup raisins
  • 1 cup hot water
  • 1 cup butter, melted
  • 1 tablespoon poultry seasoning
  • 1 turkey (10 to 12 pounds)
  • FRUIT GLAZE:
  • 2 cans (8 ounces each) unsweetened crushed pineapple
  • 1 can (11 ounces) mandarin oranges
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • GRAVY:
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.
  2. Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to the roasting pan.
  3. Bake 2-1/2 to 3 hours longer or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). Discard any unused basting glaze.
  4. Cover and bake additional stuffing, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
  5. For gravy, loosen browned bits from the roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup. In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups.
  6. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended. Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 12 servings (2-1/2 cups gravy).
Originally published as Fruit-Glazed Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p118

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