Roast Turkey with Pomegranate Glaze Recipe

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Ingredients

Count

Nutrition

1451

Calories

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Ingredients:

Serving

6 cups water
1 celery stalk , cut into 2-inch pieces
1 carrot, peeled , cut into 2-inch pieces
1 onion, coarsely chopped
4 fresh parsley sprigs
1 11- to 12-lb turkey ; neck , heart , and gizzard reserved
1 cup orange juice
1/2 cup pomegranate molasses
2 tbsp extra-virgin olive oil
1 tbsp coarse kosher salt
1 tsp dried crushed red pepper
1 lemon, quartered
1 onion, quartered
10 fresh mint sprigs
3 tbsp chilled unsalted butter , cut into 1/2-inch pieces

Directions:

Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour. Strain; discard solids. Chill 3/4 cup broth for Bread Dressing with Dried Apricots, Pistachios, and Mint .
Position rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out and pat dry. Whisk orange juice and next 4 ingredients in small bowl to blend for glaze. Place turkey on rack in heavy large roasting pan. Starting at neck end, carefully slide hand between skin and breast, thighs, and legs to loosen skin. Using pastry brush or hand, apply thin coat of pomegranate glaze over meat under skin. Stuff main cavity with lemon, quartered onion, and mint. Tuck wing tips under; tie legs together loosely. Brush turkey with some of remaining glaze.
Roast turkey 20 minutes. Pour 1 cup giblet broth into pan; brush turkey with glaze. Roast 20 minutes; brush with glaze. Roast 20 minutes. Add 1 cup broth to pan, brush with glaze, and cover turkey loosely with foil. Roast 20 minutes. Brush with glaze and reduce oven temperature to 325°F. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 20 minutes, about 1 hour 10 minutes longer, about 2 1/2 hours total.
Transfer turkey to platter. Tent loosely with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
Meanwhile, tilt roasting pan and spoon fat from surface of juices. Add 1 cup giblet broth to pan. Place pan over 2 burners. Bring to simmer over medium-high heat, scraping up browned bits. Add chilled butter and simmer until gravy is smooth, whisking. Season with salt and pepper. Serve turkey with gravy.
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan ( ). Do not use cane sugar molasses.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1450.83 Kcal (6074 kJ)
Calories from fat	586 Kcal
		% Daily Value*
Total Fat	65.11g	100%
Cholesterol	668.31mg	223%
Sodium	1631.48mg	68%
Potassium	2248.02mg	48%
Total Carbs	18.19g	6%
Sugars	11.33g	45%
Dietary Fiber	1.57g	6%
Protein	200.72g	401%
Vitamin C	31.6mg	53%
Vitamin A	0.2mg	6%
Iron	9.6mg	53%
Calcium	160.3mg	16%

Amount Per 100 g
Calories	112.65 Kcal (472 kJ)
Calories from fat	45.5 Kcal
		% Daily Value*
Total Fat	5.06g	100%
Cholesterol	51.89mg	223%
Sodium	126.68mg	68%
Potassium	174.55mg	48%
Total Carbs	1.41g	6%
Sugars	0.88g	45%
Dietary Fiber	0.12g	6%
Protein	15.59g	401%
Vitamin C	2.5mg	53%
Iron	0.7mg	53%
Calcium	12.4mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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