Spice-Rubbed Turkey with Garlic-Pear Puree

(NC)—A sweet and savoury seasoning is rubbed on the turkey before roasting. Turkey is served with a garlic-pear puree.


1 (12 pounds) turkey

2 tablespoons olive oil


2 tablespoons dry mustard

2 teaspoons ground sage
1 teaspoon each garlic powder, dried marjoram leaves

1 teaspoon each dried thyme leaves, paprika

1 teaspoon salt

1 teaspoon ground black pepper


4 tablespoons olive oil, divided

6 ripe Bosc pears, peeled, cut in 1/2- inch pieces

4 cloves garlic, minced

1 cup dry white wine

3 tablespoons brown sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

11/2 tablespoons chopped fresh rosemary


1 Prepare turkey as per package instructions. Brush skin with 2 tablespoons olive oil.

2 Combine mustard, sage, garlic powder, marjoram, thyme, paprika, salt, pepper and nutmeg.

3 Sprinkle seasoning mixture over the turkey.

4 Follow roasting directions on package. Let stand 15 minutes before carving.

5 Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat then reduce to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, salt and pepper. Serve at room temperature or refrigerate until ready to serve.

6 Carve turkey. Serve with Garlic-Pear Puree.