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Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing

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Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing
  • Prep 30 min
  • Total 5 hr 25 min
  • Servings 12
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Complement savory slices of roast turkey with a fruity stuffing and cherry glaze.
Updated Nov 3, 2010

Ingredients

Turkey

  • 1 whole turkey (12 lb), thawed if frozen
  • 2 tablespoons chopped fresh sage leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Stuffing

  • 1/2 cup butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 package (16 oz) herb-seasoned stuffing mix
  • 2 medium red apples, chopped (2 cups)
  • 1 1/2 cups dried cherries
  • 1 cup chopped pecans
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz container)

Glaze

  • 1/2 cup cherry preserves or jam
  • 1/4 cup ruby port or chicken broth
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
  • 2
    In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
  • 3
    Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
  • 4
    Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
  • 5
    On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 6
    Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
  • 7
    Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
  • 8
    Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cherry preserves and ruby port give a rich, deep mahogany color and slightly sweet flavor to the turkey. Substitute cherry juice for the port if desired.
  • tip 2
    Use fresh herbs, cherries and plums to decorate to decorate the platter.

Nutrition

780 Calories, 38g Total Fat, 51g Protein, 57g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
340
Total Fat
38g
59%
Saturated Fat
12g
60%
Trans Fat
1 1/2g
Cholesterol
165mg
55%
Sodium
1210mg
50%
Potassium
680mg
19%
Total Carbohydrate
57g
19%
Dietary Fiber
4g
16%
Sugars
20g
Protein
51g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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