Roasted Turkey with Apple-Cranberry-Currant Chutney

Right off the top I am fond of this recipe because it doesn't tell me to use chicken broth or butter to brown up the turkey. Two snaps up.

Ingredients

2 tablespoons butter
6 unpeeled Granny Smith (or other good baking) apples, cored and thinly sliced
3 cups cranberries
1 cup currants
6 tablespoons calvados, applejack or apple cider
1/2 cup brown sugar
4 teaspoons five-spice seasoning
1 teaspoon nutmeg
2 teaspoons cinnamon
1  ten to twelve pound turkey
3 tablespoons vegetable oil
2 1/2 tablespoons coarse kosher salt
2 1/2 teaspoons black pepper

1. Melt the butter over medium-high heat and add the apples, cooking just until apples are softened, about 8 minutes. Add the cranberries and currants and cook another 5 minutes, or until cranberries are softened. Add the calvados, applejack or cider, and the brown sugar. Reduce heat to medium, continue cooking until the mixture thickens. Stir in the spices and remove from heat.

2. Position the oven rack so the turkey will be just above the center of the oven; preheat to 450 degrees. Remove giblets and neck from turkey's inner cavities and save for later use, if you want. Rinse the turkey inside and out, pat dry. Rub the outside with vegetable oil, salt and pepper. Loosely tie the legs with kitchen twine (optional).

3. Place turkey in a roasting pan and put into the oven with legs facing toward the back of the oven (this facilitates the baking process). Roast for 30 minutes, baste, and reduce heat to 375 degrees. Allowing approximately 12 minutes per pound cooking time, continue roasting, basting every 30 minutes. if the breast meat seems to be cooking too fast, baste the breast section with a little bit of ice water before each basting to slow the cooking process. Test the turkey for doneness by piercing the thigh. When juices run clear and meat thermometer reaches 185 degrees, it is ready.

Source: The Seasons at Walden Inn, Chef Matthew O'Neill
Serves: 8-10