Chutney-Glazed Turkey

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  • 2 (10-ounce) jars mango chutney
  • 1/2 cup water
  • 7 tablespoons unsalted butter, divided
  • 1 teaspoon TABASCO® brand Habanero Sauce
  • 1 1/2 teaspoons ground ginger, divided
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon freshly ground pepper
  • 1 (12- to 14-pound) turkey, rinsed and trussed


Combine chutney, water, 4 tablespoons of the butter, TABASCO® Habanero Sauce, 1/2 teaspoon of the ginger and 1/4 teaspoon of the salt in a large saucepan over medium heat; mix well and heat until melted. Glaze can be made and refrigerated up to 2 days before it is needed. Warm gently until melted.

Preheat oven to 325°F. Melt remaining 3 tablespoons butter and add remaining 1 teaspoon ginger, 1 1/4 teaspoons salt, and the pepper; mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180°F is reached.

One hour before turkey is done, begin brushing it with chutney glaze every 20 minutes. Let rest at least 30 minutes before carving.

Makes 14 to 16 servings.

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