Roast Turkey With Cranberry And Pomegranate Glaze
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3 cup
Honey1 cup
White Wine1 cup
Unsalted Butter (melted)1 cup
Cranberry Juice1 cup
Pomegranate Juice4 cups
Turkey1 cup
Virgin Olive Oil (extra)1 tsp
Kosher Salt1 tsp
Thyme Leaves (dried)1 tsp
Black Pepper2 cups
Whole Cranberries (fresh)8 sprigs
Rosemary (chopped fresh)Directions:
1
In a medium-sized pot over medium-high heat, bring the honey, white wine, butter, cranberry juice and pomegranate juice to a boil
2
Reduce heat to low and allow the mixture to simmer for 10 minutes
3
Remove from heat and set aside to cool
4
Preheat the oven to 450 degrees F
5
Rinse the turkey and pat dry
6
Vigorously whisk together melted butter, olive oil, rosemary, salt, thyme and black pepper until smooth
7
Rub the mixture all over the entire outside and inside of the turkey, as well as underneath the breast skin of the bird, taking care not to tear the skin
8
Evenly distribute the cranberries and onion on the bottom of a roasting pan
9
Place the turkey in the roasting pan, breast facing up
10
Stuff (if desired) and tie the turkey's legs together with cooking twine
11
Whisk together the turkey stock with 2/3 cup of the glaze and pour the mixture into the roasting pan, around but not over the turkey
12
Arrange 4 sprigs of rosemary around the bird in the stock and add the bay leaves to the stock in the pan
13
Tent Reynolds Wrap® Aluminum Foil over the entire roasting pan, leaving 1 inch between the foil and the skin
14
Leave a small opening in the tent to allow for basting the bird as it cooks
15
Roast for 30 minutes and then lower the heat to 350 degrees F and continue cooking for 15-20 minutes per pound of turkey
16
Baste the bird every 20 minutes with the pan drippings and baste the bird with the glaze once per hour
17
Rotate the roasting pan once every hour to help the bird cook evenly
18
When the skin of the bird begins to look lightly golden, take the temperature of the turkey, and once it reaches 165 degrees F in the breast, stuffing cavity and thigh, it is safe to eat
19
If you want to brown the bird a bit more, remove the foil and roast another 10-15 minutes
20
It will brown very quickly due to the glaze's sugar content, so keep a close eye on it
21
Once removed, place the remaining 4 sprigs of fresh rosemary around the turkey for garnish
22
Allow the bird to rest for 30 minutes before carving and serving