Turkey with Pears & Chestnuts

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Prep time 20 minutes
  • Total time 16 hours
  • Portion size 6 servings



In large saucepan, stir together boiling water and salt until dissolved. Let cool slightly. Transfer to tall, large plastic or metal container; stir in ice water. Let cool completely. Remove giblets and neck from turkey; add turkey to brine, ensuring that turkey is completely submerged. Cover and refrigerate for at least 8 hours or up to 12 hours.

Preheat oven to 350oF. Drain turkey, discarding brine; pat turkey dry with paper towel. Place turkey, breast side up, on greased rack in roasting pan. Season pears with salt and pepper; insert into turkey cavity, arranging any remaining pears and chestnuts in roasting pan. Tuck legs under band of skin or tie together with kitchen string. Fold skin over neck cavity; skewer to back. Twist wings underneath back.

Brush melted butter over turkey. Cover and roast for 21⁄2 hours, basting every 30 minutes with pan drippings. Uncover and continue roasting, basting every 30 minutes, until instant-read thermometer inserted in thickest part of thigh reads 180°F, about 1 hour.

Nutritional facts PER SERVING: about

  • Calories 330
  • Total fat 8 g
  • Saturated fat 2 g
  • Sodium 50 mg
  • Total carbohydrate 24 g
  • Fibre 1 g
  • Sugars 22 g
  • Protein 30 g
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Lunch & Dinner

Turkey with Pears & Chestnuts