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Fruit-Glazed Turkey

 Fruit-Glazed Turkey
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
10-12 ServingsPrep: 30 min. Bake: 3-1/2 hours + standing


  • 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)
  • 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


  • 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°

2 of 2

Fruit-Glazed Turkey (continued)

Directions (continued)

  • 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 meat 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: 10-12 servings (2-1/2 cups gravy).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer