Ronnie's Notes
Everyone in my family loves roasted turkey so I even cook this dish during the summer (using fresh peaches). The tangy chutney brings out turkey’s sweet qualities. Good accompaniments are steamed basmati rice and a simple green vegetable like sautéed spinach or string beans. Parsnip and Potato Puree (page xx) and Sweet Potato Pancakes (page xx) are other suitable accompaniments.
Instructions
Preheat the oven to 425°F.
Rinse and dry the turkey and place it skin-side up in a roasting pan.
Brush the skin with olive oil and sprinkle to taste with pepper.
Roast for .
Mix the chutney, ginger, curry powder, and lime juice together.
When the turkey has roasted for , reduce the heat to 350°F.
Spoon the chutney mixture over the meat and spread it evenly.
Roast for another and pour the stock and pears into the pan.
Roast for another 20–, basting occasionally with the pan juices or until the meat is cooked through and a meat thermometer inserted into the thickest part reads 160–170°F.
Let rest for before carving.
Serve the turkey with the pears and pan juices.
Makes 4 servings.