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Pan Seared Turkey with Cranberry Apple Chutney

Thanksgiving Pan Seared Turkey with Cranberry Apple Chutney
Turkey with Cranberry Compote
skill level
Moderate
time
Over 120min
servings
10
cost
$
Contributed by :
The tartness of the apples, cranberries, and pomegranate seeds contrast the heaviness of the meat. Try experimenting with other fruit, too, to customize this dish.
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ingredients
  • For the Turkey:
  • 1 quart Water
  • 1/2 cup packed Brown Sugar
  • 10 Allspice Berries
  • 10 whole Cloves
  • 10 whole Black Peppercorns
  • 5 whole Star Anise
  • 1/2 cup plus 2 teaspoons Kosher Salt
  • one 11 to 15 pound Turkey (cut into 8 pieces)
  • Extra Virgin Olive Oil
  • For the Cranberry Apple Chutney:
  • 1 medium Yellow Onion (finely diced)
  • 1 1/2 cups Sugar
  • 1/2 cup dry Red Wine
  • one 2-inch piece of Ginger (peeled and finely grated)
  • 2 three inch strips of orange zest (removed with a peeler)
  • 1 teaspoon Kosher Salt
  • 1 pound fresh or frozen Cranberries (thawed if frozen)
  • 4 Granny Smith Apples (peeled and diced)
  • 1/3 cup Pomegranate Seeds
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 quart Water
    1/2 cup packed Brown Sugar
    10 Allspice Berries
    10 whole Cloves
    10 whole Black Peppercorns
    5 whole Star Anise
    1/2 cup Kosher Salt
    one 11 to 15 pound Turkey (cut into 8 pieces)
    For the Turkey: In a very large resealable bag, combine the water, sugar, allspice, cloves, peppercorns, star anise, and 1/2 cup salt. Seal tightly and shake to dissolve the salt and sugar. Add the turkey parts, seal tightly and place in a large bowl. Refrigerate for at least 6 hours or up to overnight.
  • 2
     
    Preheat the oven to 400 degrees F.
  • 3
    Extra Virgin Olive Oil
    Remove the turkey from the brine, rinse well and pat dry with paper towels. Discard the brine. Rub each piece of turkey with olive oil to lightly coat. Heat a heavy skillet over medium-high heat. Lightly coat the bottom with olive oil. Working in batches, sear the turkey parts until golden brown on all sides, about 3 minutes per side. Transfer the browned pieces to a half sheet pan and arrange in a single layer.
  • 4
     
    Roast until a meat thermometer inserted into the thickest part of each piece registers 170 degrees F, about 45 minutes. Start checking the pieces after 40 minutes and transfer each piece from the pan to a platter as it's cooked through. Smaller parts, like the thighs, will be done earlier and the larger pieces, like the drumsticks, can take up to 1 hour. Serve with the cranberry chutney.
  • 5
    1 medium Yellow Onion (finely diced)
    1 1/2 cups Sugar
    1/2 cup dry Red Wine
    one 2-inch piece of Ginger (peeled and finely grated)
    2 three inch strips of orange zest (removed with a peeler)
    1 teaspoon Kosher Salt
    For the Cranberry Apple Chutney: In a medium saucepan, combine the onions, sugar, wine, ginger, orange zest, and salt. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce and let simmer for about 15 minutes.
  • 6
    1 pound fresh or frozen Cranberries (thawed if frozen)
    4 Granny Smith Apples (peeled and diced)
    Stir in the cranberries and apples and simmer for another 20 minutes, or until the fruits have softened.
  • 7
    1/3 cup Pomegranate Seeds
    Remove from the heat and discard the orange zest. Let cool to room temperature and then stir through the pomegranate seeds.
 
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