2 tablespoons dry mustard
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 1/4 teaspoon salt, divided
1 1/8 teaspoon ground black pepper, divided
1/2 teaspoon ground nutmeg
1 (12 pounds) Butterball® Frozen Whole Turkey
6 tablespoons olive oil, divided
6 ripe Bosc pears, peeled, cut in 1/2- inch pieces
4 cloves garlic, minced
1 cup dry white wine
3 tablespoons brown sugar
1 tablespoon lemon juice
1 1/2 tablespoons chopped fresh rosemary

Preheat oven to 325°F.

Combine mustard, sage, garlic powder, marjoram, thyme, paprika, 1 teaspoon of the salt, 1 teaspoon of the pepper and nutmeg; set aside.

Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush turkey with 2 tablespoons of the olive oil; sprinkle with seasoning mixture.

Bake 3-1/2 hours, or until meat thermometer reaches 180°F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast. Let stand 15 minutes before carving.

Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Serve at room temperature or refrigerate until ready to serve.

Carve turkey. Serve with Garlic-Pear Puree.