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Roasted Turkey with Cranberry Chutney

Roasted Turkey with Cranberry Chutney

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servings Makes 16 servings 16
preparation time PREP 20 minutes
total time TOTAL More than 1 hour

Ingredients

  • 4 cups fresh or frozen cranberries
  • 1 ½ cups sugar
  • ¾ cup raspberry vinegar
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon freshly ground pepper
  • 1 (10 to 16-pound) JENNIE-O® All Natural* Fresh Whole Turkey
  • ¼ cup butter
  • ⅓ cup flour
  • 1 cup brandy
  • 6 cups low-sodium chicken broth
  • 1 cup cranberry jelly

Directions

  1. In medium saucepan, combine cranberries, sugar, vinegar, thyme and pepper. Bring to boil. Reduce heat to medium. Simmer, uncovered, 20 to 30 minutes or until thickened, stirring occasionally. Chutney is best made a day ahead of serving, if possible.
  2. Cook whole bird as specified on the package. Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
  3. Heat butter and pan drippings in same roasting pan over medium heat until butter is melted. Add flour and brandy. Cook, stirring 1 to 2 minutes, until thickened. Gradually add broth and cranberry jelly, stirring constantly. Stir until no lumps remain. Simmer 10 to 15 minutes or until thickened; strain.
  4. Serve turkey with cranberry chutney and gravy.

RECIPE NUTRITION INFORMATION

Per Serving

Calories410

Protein35g

Carbohydrates33g

Fiber1g

Sugars29g

Fat12g

Cholesterol100mg

Sodium430mg

Saturated Fat4g

MADE WITH

Fresh All Natural* Young Turkey

Fresh All Natural* Young Turkey

REVIEWS OF THIS RECIPE

Roasted Turkey with Cranberry Chutney