Method

Combine orange juice, marmalade and honey in heavy saucepan. Bring to a boil.  Reduce heat and simmer until thickened, stirring occasionally.

Preheat oven to 375°F. 

Rinse turkey in and out; pat dry.  Combine salt, pepper, savory and sage in small bowl.  Rub some inside bird.

Mix remaining mixture with melted butter and brush over turkey.  

Arrange the pears, onion and celery on bottom of roasting pan.  Place turkey on top of pears and vegetables.  Tie legs together.

Roast turkey 45 minutes, then reduce heat to 350°F and roast 1 1/2 hours, basting occasionally with pan juice.  Brush 1/3 of glaze over turkey. Continue roasting until meat thermometer inserted in thickest part of thigh registers 175°F, basting occasionally with remaining glaze, about 45 minutes.  Transfer turkey to platter.  Tent with foil while making gravy.

Strain pan juices, reserving 1 cup pear and vegetable mixture. Degrease juices, reserving 5 tablespoons fat.  Pour pan juices into measuring cup and add enough broth to measure 3 3/4 cups. Heat reserved 5 tablespoons turkey fat in large saucepan over medium heat. Add flour and cook until just beginning to color, stirring constantly. A whisk is the perfect instrument for this.  Add pan juices and bring to a simmer, whisking constantly. Cook until gravy is thick enough to coat back of spoon, whisking frequently, about 10 minutes.

Puree 1 cup reserved pear and vegetable mixture with gravy in processor. Return to saucepan.  Season with salt and pepper to taste, and bring to a simmer.

Serves: 30

Contributor: Pat Ciesla

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