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.