- Servings: 10-15
|15 lb||Whole Turkey|
|1||Red Bell Pepper|
|1 lb||Butter or Margarine|
|Salt & Pepper, to taste|
Preheat oven to 300 degrees. Pat turkey dry and remove gizzard bag from inside. Cut bell pepper in half then cut out seeds, stem and veins. Cut apples, pear and onion into bite sized pieces, about 1 inch cubes. Melt 1/4 of butter and brush on inside and outside of turkey. Season turkey with salt and pepper evenly on inside and outside; stuff turkey with apples, pears and onions. Cook turkey breast side down for first 45 minutes of roast time. After 45 minutes flip bird, place one bell pepper half on each breast, and roast for 2 hours. Remove bell peppers from each breast and roast for 30 minutes.
Melt remaining butter and baste about ever 25 minutes for the next hour until golden brown. Keep a close eye on turkey for the next 30 minutes.
Then remove turkey and let rest for 20 minutes. Carve and serve.
If skin gets too brown you can place aluminum foil on top of breasts. Time is approximate due to oven differences. Make sure to take the temperature of turkey after alloted time. You can substitute fruits if you run into an allergy conflict. Basting is not necessary but improves moistness and browning.