Let turkey warm up at room temperature for 1 to 2 hours.
Preheat oven to 425 F, with rack in lower third of oven.
Remove the giblets from the turkey and reserve for gravy. Wash turkey inside and out with plenty of cold running water; pat dry with paper towels.
By putting fingers under the skin, rub butter onto the breast meat and the tops of the thighs.
Rub the cavities thoroughly with salt. Place the pears, apples, and onions into the cavities.
Truss the bird, fold wings under, and fasten legs close to the body by tying the ends of the drumsticks together.
In a blender, combine oil, rosemary, thyme and sage leaves. Rub the body with oil with the herb mix and place on a rack, chest side up, in an uncovered roasting pan. Baste turkey with Marsala/Port and broth.
Place the turkey in the oven and roast for 1 hour.
Rotate the pan, baste turkey with Marsala/Port and broth, and reduce the heat to 375 F.
Roast for 2 hours or so until a meat thermometer in fleshy part of thigh registers 165F, and juices run clear when thigh is pierced. Baste the turkey with wine and chicken broth every 20 minutes. If necessary, cover legs with aluminum foil.
Remove the turkey from the oven. Remove and discard the fruit, onions, and herbs. Reserve the drippings for turkey gravy.
Cover with an aluminum tent and let it rest for at least 20 minutes before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (240g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 112 (75%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 22.9mg||7 %|
|Sodium 1562mg||54 %|
|Potassium 141.5mg||4 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 7.7g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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