New England Baked Turkey and Chutney! A fool-proof baked turkey that's treated in a maple brine and served with a cherry and peach chutney. Perfect for both experienced and first-time cooks! | HomemadeHooplah.com
New England Baked Turkey and Chutney
A fool-proof baked turkey that’s treated in a maple brine and served with a cherry and peach chutney. Perfect for both experienced and first-time cooks!
New England Baked Turkey and Chutney! A fool-proof baked turkey that's treated in a maple brine and served with a cherry and peach chutney. Perfect for both experienced and first-time cooks! | HomemadeHooplah.com
New England Baked Turkey and Chutney
A fool-proof baked turkey that’s treated in a maple brine and served with a cherry and peach chutney. Perfect for both experienced and first-time cooks!
Servings Prep Time
10servings 30minutes
Cook Time Passive Time
2-4hours 24hours
Servings Prep Time
10servings 30minutes
Cook Time Passive Time
2-4hours 24hours
Ingredients
New England Baked Turkey
Cherry and Peach Chutney
Instructions
For the New England Baked Turkey
  1. In a large saucepan, combine 4 cups water, kosher salt, maple syrup, and apple juice concentrate. Bring to a boil over medium heat, stirring frequently, until salt has dissolved, about 5-10 minutes. Remove saucepan from heat.
  2. Stir in 16 cups of cold water, peppercorns, cloves, and garlic.
  3. Prepare turkey as you see fit (removing neck, giblets, etc). Rince turkey with water and pat dry. Place a brining bag in a baking dish large enough to hold the turkey, then place turkey in the bag, Pour brine in bag with turkey. Seal bag as best you can so that turkey is submerged in the brine on all sides (I used cooking twine).
  4. Place turkey in the refrigerator and let brine for 12-24 hours, ideally turning once half way through.
  5. When ready to bake, combine butter and rubbed sage in a small bowl and mix until combined. Set nearby.
  6. Remove turkey from brine, then discard bag and excess brine. Rince turkey thoroughly and pat dry. Lay turkey breast side up, and starting at the neck, slip your fingers between the skin and the meat, separating and loosening the skin as you work toward the tail. Continue to create a pocket over the entire top of the turkey breast. Be sure to avoid the drumsticks, wings, and the joints nearby; skin should remain in place in these areas.
  7. Once pocket over breast is created, rub the sage butter mixture over the meat under the skin.
  8. Place prepared turkey in your chosen baking dish. If desired, use a long skewer to secure neck skin to back. Twist the wing tips under the back of the turkey. If not already done, secure the two ends of the drumsticks together with cooking twine. Season the top of the turkey with salt and pepper, to taste.
  9. For baking the turkey: If your turkey came with cooking instructions, it’s okay to follow them as written. If your turkey didn’t come with instructions, I recommend preheating to 325 degrees F and following this chart for weight & roasting time. No matter what your cook time, to prevent over browning, cover the turkey with a aluminum foil tent for the last hour of cooking.
  10. When turkey is done, remove from oven and let sit, still covered with foil, for another 15-35 minutes before serving.
For the Cherry and Peach Chutney
  1. While turkey cools, add brown sugar, cherries, vinegar, red onion, and ginger to a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 15 minutes.
  2. Add peaches and continue to cook until heated through, about 5 minutes.
Putting it all together
  1. Serve sliced turkey with sweet chutney either on the side or drizzled on top of the meat.
Recipe Notes

Recipe adapted from Better Homes and Gardens.