Roast Turkey with GGG Pepper Jelly

Yep, you better believe our Thanksgiving turkey is now annually graced with a jar of our pepper jelly! Mouth watering… and because the turkey is roasted with the jelly, our gravy takes on a new depth of flavor. Amazing! This method could easily be used for a roast chicken, as well. And if we’re being honest, the right time to make a roast bird if any time.

Golden brown skin, juicy tender meat

Ingredients

1 jar of Grey Goose Gourmet pepper jelly - whichever variety suits your tastebuds. We recommend Orange Pineapple Rosemary or Roasted Garlic and Onion.

10 - 15lb. turkey

2 tbsp. Herbes de Provence, or favorite herbs

1/2 c. extra virgin olive oil

Salt & pepper

Quartered apples, lemons, and oranges (2+ each)

Directions

Preheat oven to 325°F.

Make sure the inside of the turkey is empty, rinse, and pat dry.

Season with salt & pepper inside and out.

Stuff with quartered fruits and place in the roasting pan, (any leftover fruit may surround the bird).

Smear 1/3 of the jar of pepper jelly between turkey skin and breast meat.

Seal turkey with skewers and/or string (see above photo).

Smear another 1/3 of the jar of pepper jelly on top of the turkey skin.

Drizzle olive oil all over the bird and sprinkle with herbs, and a touch more salt & pepper.

Roast in the oven until juices run clear and/or when the thickest thigh area reaches 180°F and/or approximately 15-20 minutes per pound.

As the turkey nears completion, baste with the juices from the pan.

Remove from oven, loosely cover with foil.

Allow to rest for 20 - 30 minutes before carving.

In the meantime, make a delicious gravy with remaining juice, jelly, and drippings!

Perfect for Thanksgiving and Sunday celebrations