Recipe: Spice-Rubbed Turkey with Garlic-Pear Puree

SPICE-RUBBED TURKEY WITH GARLIC-PEAR PUREE

2 tablespoons dry mustard
2 teaspoons ground sage
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground nutmeg
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
12 pounds Butterball Whole Turkey, thawed
2 tablespoons olive oil
6 Bosc pears, cut in 1/2" cubes
1 cup dry white wine
3 tablespoons packed light brown sugar
4 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1-1/2 tablespoons fresh rosemary leaves, coarsely chopped

Preheat the oven to 325 degrees F.

In a small bowl, combine the dry mustard, sage, marjoram, thyme, nutmeg, garlic powder, paprika, salt and pepper.

Drain juices and dry turkey with paper towels. Place the turkey on a baking rack in a shallow roasting pan. Brush lightly with the vegetable oil. Sprinkle the dry mustard mixture evenly over the turkey, pressing down lightly to adhere.

Roast the turkey according to directions on wrapper or until a meat thermometer inserted deep in the thigh reads 180 F. Shield the breast with a sheet of foil when two-thirds done.

Meanwhile, make the Garlic-Pear Puree: Combine the pears, wine, sugar and garlic in a medium saucepan. Bring to a simmer over medium-high heat. Continue simmering, uncovered, 25 minutes or until the pears are very soft and most of the wine has evaporated, stirring occasionally.

Place the pear mixture in a food processor and puree. With the machine running, pour in the 1/4 cup olive oil through the feed tube and blend until smooth. Add the lemon juice, rosemary, and salt and pepper to taste. (This may be prepared the day before, covered with plastic wrap and refrigerated until needed. Serve at room temperature.)

Remove turkey from oven and place on cutting board. Let stand 15 minutes before carving. Carve the turkey into slices, arrange on a serving platter. Serve the pear mixture alongside.

Note: Drippings may be too spicy to use for gravy.

Serving Suggestions:
Serve with wild rice tossed with toasted pecan pieces and steamed asparagus seasoned with a small amount of butter, lemon and grated lemon rind, if desired.

Servings: 16
Source: ConAgra Foods/Butterball Turkey