- Prep time 20 minutes
- Total time 16 hours
- Portion size 6 servings
Ingredients
Method
In large saucepan, stir together boiling water and salt until dissolved. Let cool slightly. Transfer to tall, large plastic or metal container; stir in ice water. Let cool completely. Remove giblets and neck from turkey; add turkey to brine, ensuring that turkey is completely submerged. Cover and refrigerate for at least 8 hours or up to 12 hours.
Preheat oven to 350oF. Drain turkey, discarding brine; pat turkey dry with paper towel. Place turkey, breast side up, on greased rack in roasting pan. Season pears with salt and pepper; insert into turkey cavity, arranging any remaining pears and chestnuts in roasting pan. Tuck legs under band of skin or tie together with kitchen string. Fold skin over neck cavity; skewer to back. Twist wings underneath back.
Brush melted butter over turkey. Cover and roast for 21⁄2 hours, basting every 30 minutes with pan drippings. Uncover and continue roasting, basting every 30 minutes, until instant-read thermometer inserted in thickest part of thigh reads 180°F, about 1 hour.
Nutritional facts PER SERVING: about
- Calories 330
- Total fat 8 g
- Saturated fat 2 g
- Sodium 50 mg
- Total carbohydrate 24 g
- Fibre 1 g
- Sugars 22 g
- Protein 30 g
