-
1
Preheat the oven to 350 degrees F.
-
2
Remove the turkey from the refrigerator 45 minutes before you are ready to cook it so that it can come to room temperature.
-
3
Mix the butter with the seasoning packet.
-
4
Reserve 2 tablespoons of the seasoned butter for the glaze and rub the remaining 6 tablespoons all over the turkey, inside and out, as well as under the skin.
-
5
Cut the pear into quarters and put them into the cavity along with the herbs.
-
6
Tie up the legs and put the turkey, breast side up, onto the rack in a roasting pan.
-
7
Pour 1/2 cup water into the pan and roast for 2 1/2 hours, basting with the pan juices every 15 minutes, while you prepare the glaze.
-
8
In a small pot over medium-high heat, add the pear nectar.
-
9
Cook, stirring frequently, until the nectar is reduced by 1/3, about 10 minutes.
-
10
Remove from the heat and stir in the reserved 2 tablespoons seasoned butter.
-
11
When the turkey has cooked for 2 1/2 hours, start basting the turkey with the glaze every 15 minutes until the internal temperature is 165 degrees F in the thickest part of the thigh.
-
12
If the turkey starts to brown too quickly, cover with a piece of aluminum foil.
-
13
Remove the turkey from the oven, give it one last basting, and let it rest for 15 to 20 minutes before carving.
