Roast Turkey with Pomegranate Glaze
This pomegranate glaze brings seasonal flavours to the table and transforms the traditional turkey into a taste sensation.
Ingredients
1 12-to-14-pound fresh turkey
2 onions, cut into wedges
3 carrots, peeled and cut into 6-inch lengths
3 stalks celery, cut into 6-inch lengths
3 parsnips, peeled and cut into 6-inch lengths
2 tablespoons unsalted butter, softened
4 pomegranates
2 pints chicken stock
3 tablespoons red currant jelly
Method
- Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper. Arrange the vegetables in a large, heavy roasting pan, making sure that the vegetables are more or less flat in the bottom of the pan. Rub the bird with butter, and place on bed of vegetables in roasting pan.
- Roast turkey for 30 minutes then reduce heat to 350 degrees. Loosely cover the bird with an aluminum-foil if necessary, and continue roasting, basting every half hour with the juices in the pan
- Meanwhile, slice pomegranates in half crosswise. Using a manual juicer, collect the juice in a small bowl. Strain juice through a sieve lined with cheesecloth. Combine juice and 1 cup of the stock in a small saucepan. Cook over high heat until mixture is reduced enough to coat the back of a spoon, about 20 minutes. Stir in currant jelly. Set aside.
- When a meat thermometer placed between breast and thigh reads 170 degrees. remove turkey from oven (the total cooking time to this point should be about 3 hours and 15 minutes). Discard aluminum-foil tent, and brush bird evenly and smoothly with pomegranate reduction. Lower temperature to 325 degrees. Return bird to oven, and continue roasting for 5 minutes. Brush again with pomegranate reduction, and roast for 5 to 10 minutes more. Do not allow glaze to burn.
- Remove from oven, let cool slightly, and transfer to serving plate. Let turkey rest for 20 minutes before carving.
- Remove the vegetables from the roasting pan and use to make a gravy. Serve alongside the turkey.
This pomegranate glaze brings seasonal flavours to the table and transforms the traditional turkey into a taste sensation.
Ingredients
1 12-to-14-pound fresh turkey
2 onions, cut into wedges
3 carrots, peeled and cut into 6-inch lengths
3 stalks celery, cut into 6-inch lengths
3 parsnips, peeled and cut into 6-inch lengths
2 tablespoons unsalted butter, softened
4 pomegranates
2 pints chicken stock
3 tablespoons red currant jelly
Method
- Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper. Arrange the vegetables in a large, heavy roasting pan, making sure that the vegetables are more or less flat in the bottom of the pan. Rub the bird with butter, and place on bed of vegetables in roasting pan.
- Roast turkey for 30 minutes then reduce heat to 350 degrees. Loosely cover the bird with an aluminum-foil if necessary, and continue roasting, basting every half hour with the juices in the pan
- Meanwhile, slice pomegranates in half crosswise. Using a manual juicer, collect the juice in a small bowl. Strain juice through a sieve lined with cheesecloth. Combine juice and 1 cup of the stock in a small saucepan. Cook over high heat until mixture is reduced enough to coat the back of a spoon, about 20 minutes. Stir in currant jelly. Set aside.
- When a meat thermometer placed between breast and thigh reads 170 degrees. remove turkey from oven (the total cooking time to this point should be about 3 hours and 15 minutes). Discard aluminum-foil tent, and brush bird evenly and smoothly with pomegranate reduction. Lower temperature to 325 degrees. Return bird to oven, and continue roasting for 5 minutes. Brush again with pomegranate reduction, and roast for 5 to 10 minutes more. Do not allow glaze to burn.
- Remove from oven, let cool slightly, and transfer to serving plate. Let turkey rest for 20 minutes before carving.
- Remove the vegetables from the roasting pan and use to make a gravy. Serve alongside the turkey.
