Roasted Turkey with Red Wine Pepper Jelly Glaze

Name: Roasted Turkey with Red Wine Pepper Jelly Glaze
Prep time: 1 h
Cook time: 2 h 30 min
Yield: Serves 8 - 10
Ingredients: 8 lb. turkey, raw, or 8 lb. turkey breast with backbone; 2 navel oranges, 1 whole and 1 quartered; 4 tablespoons butter, cut into pads; 1/2 cup butter, whipped; 1 yellow onion, quartered; 2-3 Cloves garlic, crushed; 1 tablespoon 1 tablespoon; 1 bottle of red wine, full in body (Malbec or Cabernet Sauvignon work great); 1 cup [[Chukar® Cherry Pepper Jelly]]; 1 tablespoon pine nuts; 1/2 tablespoons rosemary, finely chopped; whole cloves; 1 cup honey; 1/2 cup walnuts, toasted; salt and pepper; 1-2 clove garlic, minced

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1 hour

Serves 8 - 10

Ingredients

8 lb. turkey, raw, or 8 lb. turkey breast with backbone
2 navel oranges, 1 whole and 1 quartered
4 tablespoons butter, cut into pads
1/2 cup butter, whipped
1 yellow onion, quartered
2-3 Cloves garlic, crushed
1 tablespoon 1 tablespoon
1 bottle of red wine, full in body (Malbec or Cabernet Sauvignon work great)
1 cup Chukar® Cherry Pepper Jelly
1 tablespoon pine nuts
1/2 tablespoons rosemary, finely chopped
whole cloves
1 cup honey
1/2 cup walnuts, toasted
salt and pepper
1-2 clove garlic, minced

Directions

Preheat oven to 350 degrees and set aside a large roasting pan.
Toast walnuts until fragrant. Remove from oven and set aside.
In a microwave safe bowl, combine honey, and the juice of 1 orange. Microwave until honey is runny and stir. Set aside.
If using a whole turkey, prep and clean the bird by removing the giblets and thoroughly rinsing it inside and out, pat dry. If using turkey breasts, rinse and pat dry.
If using whole turkey: With a paring knife, gently separate skin from flesh. Whip butter and mix with chopped chives. Stuff butter underneath the skin of the bird in an even layer. (If using breasts, skip this step)
Lightly salt and pepper the outside of the bird or the breasts. Covering the whole surface of the bird or breasts, gently push cloves into the flesh so they are about 1/2 inches apart from each other. Baste the breasts or the outside of the bird with the honey/orange mixture. Place bird or breasts into the roasting pan.
Place quartered orange, onion, garlic, rosemary, butter pads and walnuts inside the hollow of the bird (both whole bird and breast with backbone).
Place turkey in the roasting pan and cook until the internal temperature reaches 165 degrees, about 2 hours. Check the bird after the first hour of cooking. If the skin is already browning, tent the pan with foil and continue to bake.
While the turkey is cooking, in a small sauce pan, combine pepper jelly and 1/2 cup of wine. Bring mixture to a slow boil and reduce to a simmer. With a rolling pin, crush pine nuts and add to sauce. Stir in garlic and rosemary and let mixture reduce until it becomes thick.