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Recipe Summary test

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees. Brush the turkey with the melted butter; season. Place skin side down on a rack in a roasting pan; pour the stock in the pan. Roast for 30 minutes.

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  • Meanwhile, in a saucepan, cook the onion in the remaining 2 tbsp. butter over medium heat until soft, about 8 minutes. Add the cherries and syrup, chipotle, mustard and honey. Bring to a simmer, then remove from heat. Using a blender, puree 1/2 cup of the mixture.

  • Turn the turkey over; roast for another 30 minutes. Brush with the pureed cherry mixture; roast until an instant-read thermometer inserted into the thickest part registers 155 degrees, 10 minutes. Tent with foil and let rest for 15 minutes (the temperature will rise to 160 degrees).

  • Strain the pan juices into the reserved cherry mixture. Bring to a boil over medium-high heat and cook until thickened, about 2 minutes. Discard the turkey string. Slice crosswise; serve with the sauce.

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