Turkey Roast with Pear Chutney

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

This Turkey Roast with Pear Chutney is a Fall meal at its best and a staple at my family holiday dinners! The perfect simple and flavorful dish to please a crowd!

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

The Jewish Holidays fall in the month of September, which luckily enough is also my brother mine and my brother’s birthday month. It’s lucky for two reasons, one being my whole family gets together, and second being that I am a HUGE fan of the festive holiday food!

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

A turkey roast is always on the menu (along with Nanny’s famous rolled cabbage, brisket, and Sweet and Sour Meatballs). I grew up eating this delicious turkey roast, so I give a big Lexi’s Clean Kitchen shout out to my amazing mom who made this constantly! She’s not a huge cook, so trust me when I say that you will not believe how simple this is to throw together!

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

It goes perfectly with this fall inspired pear chutney. No seriously, it goes PERFECTLY.

The best part? If you buy a nice size roast, you’ll have leftovers for days! You just need a handy turkey thermometer, like this one here. Slice it up, you’re almost there….

Top with chutney, and serve! Delicious, savory & sweet, and ready to eat!

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

Turkey Roast with Pear Chutney

Prep Time 00:05 Cook Time 02:30 Total Time 2:35 Serves 6

Ingredients

Directions

  1. Make the chutney: In a medium saucepan, heat oil for about 2-3 minutes until hot. Add in onions and stir until translucent, about 5 minutes. Add raisins and let cook for another 2 minutes. Pour in everything else and stir well. Let simmer for 10 minutes, until sauce thickens and pears are fork tender. Taste and adjust seasoning as needed.
  2. Preheat oven to 350 °F.
  3. Place boneless turkey breast into baking dish.
  4. Add oil, chicken broth, garlic, onions, salt, and freshly ground pepper.
  5. Bake for 2 1/2 hours until the meat thermometer reaches 165 °F (adjust cooking time for the size of the roast you buy). Every 30 minutes, make sure to baste the turkey by spooning a few spoonfuls of sauce over it. During this basting process, check the temperature of the turkey breast. The baking time will change depending on the size of the turkey roast you choose!
  6. Before serving, baste again with the onion/juice mixture!
  7. Serve and enjoy!

Recipe Notes

Note: Make sure to baste the turkey! Every 30 minutes carefully pour a little of the broth over the turkey until the turkey is fully cooked and the internal temperature reaches 165ºF.

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3 comments on “Turkey Roast with Pear Chutney

  • Lexi,

    I just started following you and I am loving everything!

    Two questions for you: 1) how would I manipulate this meal for just turkey breasts? 2) can I sub Agave for the Honey?

    Thanks!

    Reply
    • Hi Emily! Thank you! You can definitely sub agave- but I’d use a little less. I find agave to be super sweet. What do you mean about the turkey breasts? Individual pieces? If so, I’d roast them the same way, with the same ingredients in the pan- but of course the temperature would be different. Does that help/is that what you meant?

      Reply
  • I absolutely love your pear chutney. For thanksgiving I put that on my turkey rather than gravy and it was just amazing. It’s being made for every holiday from now on:)

    Reply

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