WEEKDAYS 1e|12c|p

Pan Seared Turkey with Cranberry Apple Chutney

Carla Hall Daphne Oz
Servings: 10
2+ hr

Turkey with Cranberry Compote

  • Ingredients
  • step-by-step directions
Pan Seared Turkey with Cranberry Apple Chutney
  • 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
  • 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.
  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • Stir in the cranberries and apples and simmer for another 20 minutes, or until the fruits have softened.
  • 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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