It’s my way of clinging to some last vestiges of healthiness and nutritional value whilst I whisk together copious amounts of butter and sugar.īut amidst all the latent denial and bargaining (*if I cut it down to ONE cup of sugar, then I can add these chocolate chips!*), I just love fruit desserts in general. Strain the cooking broth through a colander and set aside.As many of you have probably guessed, I love using fruit and/or vegetables in my baking, whether it’s in this Apple Cinnamon Coffee Cake, these heavenly Dark Chocolate Pumpkin Scones, my personal favorite– Peach Pie, or even these tragically failed blackberry squares. Allow to rest for 30 minutes in a warm place in the kitchen. Transfer the turkey to a serving platter and partially cover with aluminum foil. Baste the turkey with broth several times during cooking. Insert the thermometer into the thigh for an accurate reading. Reduce the heat to 325☏, pour 2 cups of broth and the rum into the pan and continue cooking for about 3 hours or until the internal temperature reaches 170☏.

Cover with plastic wrap and refrigerate 24 hours. Tie thighs with cord so that the turkey keeps its shape. Massage zest mixture under and on top of the skin. Using your fingers, detach the skin from the flesh on the breast and thighs. Place the onion and clementine mixture into the turkey cavity.

Place the turkey in a large pan and fold the wings under the turkey. In a bowl, combine the chopped onion, clementine wedges, thyme, ½ tsp. Zest clementines into a small bowl and add 1 tbsp.

Candied clementine slices