cups fresh or frozen cranberries
cup raspberry vinegar
teaspoon finely chopped fresh thyme
teaspoon freshly ground pepper
(10 to 16-pound) JENNIE-O® All Natural* Fresh Whole Turkey
cups low-sodium chicken broth
cup cranberry jelly
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.
Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast 4-1/4 to 4-3/4 hrs, or 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.
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.
Serve turkey with cranberry chutney and gravy.