Pomegranate Glaze Turkey (photo by Mark Thomas)

It’s that time of the year when cooking becomes the thing and the doors are wide open to relatives and guests. My family will be spending the holiday with us and of course, it’s Turkey time in Tennessee. Several years ago, I found a recipe in Epicurious magazine (now website) and have made both turkey and goose with a pomagranate glaze several times. Since my brother and mother love this, I am makingit again and thought I would share this .

I don’t buy pomegranate molasses. Instead I make a version using pomegranate concentrate, honey and water and  reduce it to a syrup.

  • 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-pound turkey; neck, heart, and gizzard reserved
  • 1 cup orange juice
  • 1/2 cup pomegranate molasses* I make my own with pomegranate concentrate, honey and water. Reduce until you have a thick syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon dried crushed red pepper
  • 1 lemon, quartered
  • 1 onion, quartered
  • 10 fresh mint sprigs
  • 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Preparation

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.

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 or do what I do, stuff the bird with the pistachio stuffing. 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.

Read More http://www.epicurious.com/recipes/food/views/Roast-Turkey-with-Pomegranate-Glaze-108821#ixzz1eCmH4i2u Seems to work pretty well. Pomegranate seeds also lend a lovely finish to the platter.

Pistachio, Apricot and Dried  Cranberry stuffing

 

  • 6 tablespoons unsalted butter
  • 3 cups chopped onions
  • 6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf) I actually use the whole loaf of Pepperidge Farm Farmhouse bread. I make sure it’s stale and rip it into pieces, soak it in milk to soften
  •  3/4 cup dried cranberries )or so
  • 3/4 cup diced dried apricots (about 4 1/2 ounces) or so. I rehydrate them in some Grand Manier
  • 1 cup pistachios  or so chopped
  • 1/2 cup coarsely chopped fresh mint
  • 1 tablespoon grated lemon peel
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup giblet broth or low-salt chicken broth (more if you’re using the whole loaf)

Preparation

Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, cranberries, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Stuff the bird and what’s left, transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 350°F. Bake dressing uncovered until heated through and browned on top, about 40 minutes.

 

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