Monday, January 3, 2011


1 fresh or frozen(thawed)turkey about 14 lbs.
salt and pepper
3/4 tsp. dried thyme
2 large red onions, each cut into 8 wedges
3 ripe Bosc pears, each cored and quartered
1 Tbsp. margarine or butter, melted
1/2 c. water

Preheat oven to 325*. Remove giblets from turkey cavity. Pat turkey dry and place it breast side up on rack in large roasting pan. Rub outside of turkey with salt, pepper, and 1/2 tsp. dried thyme. Place onions in pan around turkey; loosely cover with foil; roast 2 1/2 hours. In bowl, toss pears with margarine, dash of pepper and remaining thyme. Remove foil; add pears to pan. Roast, uncovered, about 45 minutes longer. When turkey is done, lift and tilt slightly to allow juices inside cavity to run into pan. Place turkey on platter with onions and pears; let stand 14 minutes to allow juices to set for easier carving. Remove rack and add water to juices in pan. Place pan over 2 burners and cook on medium-high, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Makes about 1 c. pan juices. Carve enough turkey for 4 servings; serve along with pears, onions, and pan juices. Cover and refrigerate remaining turkey for leftovers or sendwiches.

300 calories per serving

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