Switch to Afrikaans

Golden glazed turkey with roasted-pear gravy

  • 25 min
  • 240 min
  • 12
  • Easy
FavoriteLoadingAdd to My Recipe Book
Golden glazed turkey with roasted-pear gravy

Recipe Ingredients

  • 1 medium onion, coarsely chopped
  • 3 ripe medium Bon Chrétien pears (about 570g), cored and sliced
  • 4 sprigs fresh rosemary
  • 1 fresh or frozen (thawed)
  • turkey (5 to 6kg), giblets removed
  • 4 sprigs fresh sage
  • ½ cup butter, melted
  • 3 tbsp Worcester sauce
  • 2 tbsp soya sauce
  • ¼ cup all-purpose flour
  • lower-sodium chicken or turkey stock, as needed
  • Potatoes, scrubbed, 4cm chunks
  • Butternut, peeled, seeded, 4cm chunks
  • Beetroot, peeled, 4cm chunks, wrapped in foil
  • Young carrots, trimmed, peeled, whole
  • Green beans, trimmed, whole

Recipe Directions

  1. Preheat oven to 180°C. In a roasting pan, combine onion, two-thirds of pear slices and 2 sprigs rosemary. Pat turkey dry; sprinkle inside of turkey cavity with 1 tsp salt and outside of turkey with 1 tbsp salt. Stuff with sage, remaining pear slices and 2 sprigs rosemary. Tie legs together and tuck wings behind body. Place turkey on rack fitted into roasting pan; add 4 cups water. Roast for 2 hours.
  2. Meanwhile, whisk butter, Worcester sauce, soya sauce and 1 tsp pepper. Brush half of mixture all over turkey. If liquid in pan has evaporated, add 2 cups water. Roast for another 30 minutes to 1 hour or until thermometer inserted into thigh reads 75°C, generously brushing with remaining mixture every 15 minutes. Transfer turkey to cutting board and let it stand for at least 20 minutes.
  3. While turkey rests, remove rack and rosemary sprigs from pan. Transfer contents of pan to blender or to a large pot with a stick blender. Transfer 3 tbsp fat from drippings back to roasting pan. Purée pear mixture until smooth, working in batches, if necessary. If purée is less than 5 cups, add enough stock to reach 5 cups.
  4. Heat roasting pan on medium; stir flour into fat until smooth. Cook for 2 minutes, stirring often. Gradually stir in purée, whisking until smooth. Heat to simmering on high. Reduce heat; simmer for 5 to 10 minutes or until gravy has thickened, whisking often. Add ⅛ tsp salt. Serve turkey with gravy.
  5. EACH SERVING: Turkey only: about 2 070kJ, 70g protein, 1g carbohydrate, 22g fat (9g saturated), 990mg sodium. Gravy, per ¼ cup: about 184kJ, 5g carbohydrate, 3g fat (1g saturated), 1g fibre, 20mg sodium.


  1. Toss prepped veggies in olive oil and season with salt, pepper and chopped fresh herbs.
  2. Roast them on a rimmed baking tray in a 180°C oven along with the turkey, starting with the longer-cooking veggies, then adding the rest after 45 minutes.
  3. Reheat while the turkey is resting.
  1. Potatoes: 1 ½ hours
  2. Butternut: 1 ½ hours
  3. Beetroot: 1 ½ hours
  4. Young carrots: 45 minutes
  5. Green beans: 45 minutes

Like this?
to our Free Good Housekeeping Newsletter
'); mywindow.print(); mywindow.close(); return true; } function print_section() { var w=window.open(); w.document.write(jQuery('#print_content').html()); w.print(); w.close(); }