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 chopped peeled tart apple
  • 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)
  • 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 stuffing cubes, onion, apple, celery, raisins, butter, water and poultry seasoning. In a blender or food processor, combine pineapple, oranges, cinnamon and nutmeg; cover and process until smooth. Reserve 1 cup for gravy; cover and refrigerate. Use remaining fruit mixture for basting.
Just before baking, loosely stuff turkey with stuffing mixture. 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. Brush turkey with basting fruit mixture. Add hot water to 1/2-in. depth. Bake an additional 2 1/2 - 3 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting 2-3 times with basting glaze and occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly). Discard any unused basting glaze. Bake additional stuffing, covered, 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, pour pan drippings into a bowl. Loosen browned bits from the roasting pan and add to the bowl. Skim off all fat that rises to the top, reserving 1/4 cup. Pour reserved fat into a saucepan; whisk in flour. Add enough water or broth to pan drippings to measure 2 cups. Gradually add liquid to pan. Cook and stir over medium-high heat, until thickened and bubbly. Stir in the reserved fruit glaze. Bring to a boil, cook and stir for 2 minutes or until thickened. Add salt and pepper. Yield: 10-12 servings.
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 chopped peeled tart apple
  • 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)
  • 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 stuffing cubes, onion, apple, celery, raisins, butter, water and poultry seasoning. In a blender or food processor, combine pineapple, oranges, cinnamon and nutmeg; cover and process until smooth. Reserve 1 cup for gravy; cover and refrigerate. Use remaining fruit mixture for basting.
  2. Just before baking, loosely stuff turkey with stuffing mixture. 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. Brush turkey with basting fruit mixture. Add hot water to 1/2-in. depth. Bake an additional 2 1/2 - 3 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting 2-3 times with basting glaze and occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly). Discard any unused basting glaze. Bake additional stuffing, covered, 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.
  3. For gravy, pour pan drippings into a bowl. Loosen browned bits from the roasting pan and add to the bowl. Skim off all fat that rises to the top, reserving 1/4 cup. Pour reserved fat into a saucepan; whisk in flour. Add enough water or broth to pan drippings to measure 2 cups. Gradually add liquid to pan. Cook and stir over medium-high heat, until thickened and bubbly. Stir in the reserved fruit glaze. Bring to a boil, cook and stir for 2 minutes or until thickened. Add salt and pepper. Yield: 10-12 servings.
Originally published as Fruit-Glazed Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p118

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