Harissa And Pomegranate Lacquered Turkey Recipes

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POMEGRANATE TURKEY WITH ROASTED VEGETABLES



Pomegranate Turkey with Roasted Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

12 ounces baby red-skinned potatoes, halved
3 carrots, halved lengthwise and cut into 1-inch pieces
1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces
Pomegranate seeds, for topping
1 bunch scallions, cut into 2-inch pieces
1 clove garlic
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh herbs (such as dill, cilantro and/or tarragon)
1/4 cup chopped walnuts
2 tablespoons pomegranate vinegar or red wine vinegar
Kosher salt and freshly ground pepper
1 1 3/4-pound skin-on, boneless turkey breast

Steps:

  • Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.
  • Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
  • Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.

Nutrition Facts : Calories 654 calorie, Fat 40 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 375 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 52 grams

ROAST TURKEY WITH POMEGRANATE GLAZE



Roast Turkey with Pomegranate Glaze image

Categories     Poultry     turkey     Roast     Thanksgiving     Orange     Mint     Fall     Pomegranate     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

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*
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

Steps:

  • 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 (adrianascaravan.com). Do not use cane sugar molasses.

ROAST TURKEY WITH POMEGRANATE GLAZE



Roast Turkey with Pomegranate Glaze image

The pomegranate glaze makes for a beautiful, burnished bird. This turkey is delicious stuffed with Cornbread, Wild Mushroom, and Pecan Stuffing or Classic Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

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
1 quart Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons red currant jelly
2 to 3 tablespoons all-purpose flour
1/4 cup cognac

Steps:

  • Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
  • Arrange vegetables in a large, heavy roasting pan, making sure that the vegetables are more or less flat in the bottom of the pan.
  • Truss legs together with kitchen twine, if desired. Rub the bird with butter, and place on bed of vegetables in roasting pan.
  • Roast turkey for 30 minutes. Reduce heat to 350 degrees. loosely cover bird with an aluminum-foil tent, if necessary, and continue roasting, basting every half hour with the juices in the pan
  • Meanwhile, slice pomegranates in half crosswise. Using a hand-held wooden lemon reamer or 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 vegetables from roasting pan with a slotted spoon, transfer to a food processor, and process until smooth.
  • Pour off all but 2 tablespoons of the drippings in pan, reserving juices in a fat separator or Pyrex measuring cup; discard fat that rises to the top. Place pan over medium-low heat, and add flour, working it in with a wooden spoon until mixture is smooth. Add 3 tablespoons of the puréed cooking vegetables to pan, and stir until smooth. (Remaining purée can be served as an additional side dish or discarded.)
  • Add cognac to pan, and stir with a wooden spoon to loosen any particles on the bottom. Continue cooking slowly over medium-low heat. Stir constantly while adding degreased pan juices and the remaining 3 cups stock. Raise heat to medium high, and cook until the gravy thickens, 10 to 15 minutes. Season to taste with salt and pepper. Serve in a gravy boat alongside turkey.

POMEGRANATE MOLASSES-GLAZED TURKEY



Pomegranate Molasses-Glazed Turkey image

If you're like most people, you've probably made the same turkey every Thanksgiving, year after year. Why not jazz up the flavor this time with a little pomegranate molasses? This Middle Eastern syrup is sweet but also deeply flavored with a little sourness. Think of it as a puckered-up version of balsamic vinegar. They're both irresistible. You can make your own pomegranate molasses (our recipe comes courtesy of Allrecipes reader, Flying Chef) or buy a bottle. Mix it with some sharp horseradish and mustard, as well as some chopped fresh sage for a familiar Thanksgiving flavor and you have a juicy, delicious turkey. Everyone will want seconds of this one.

Provided by Shauna James Ahern

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h8m

Yield 24

Number Of Ingredients 9

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice
¼ cup prepared horseradish
2 tablespoons Dijon mustard
1 tablespoon chopped fresh sage
1 (12 pound) whole turkey, neck and giblets removed
½ cup olive oil
kosher salt and ground black pepper to taste

Steps:

  • Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
  • Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
  • Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
  • Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 26.2 g, Cholesterol 132.2 mg, Fat 20.2 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 5.2 g, Sodium 165.5 mg, Sugar 23.6 g

GLAZED AND LACQUERED ROAST TURKEY



Glazed and Lacquered Roast Turkey image

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Dinner     Party     Peanut Free     Tree Nut Free     turkey

Yield 12 servings

Number Of Ingredients 13

1 (12-14 pound) turkey, neck and giblets removed, patted dry
6 dried bay leaves
2 teaspoons black peppercorns
1/2 teaspoon allspice berries
1/2 cup kosher salt
2 tablespoon dried sage
1/2 cup (packed) brown sugar, divided
1/4 cup Sherry vinegar or red wine vinegar
1/4 cup soy sauce
4 tablespoons unsalted butter, cut into 4 pieces, room temperature
Nonstick vegetable oil spray
Special equipment:
A spice mill or a mortar and pestle

Steps:

  • Remove wishbone from turkey by lifting neck skin to expose meat and cutting along both sides of bone with a small paring knife to separate flesh from bone. Pull firmly on both sides to snap out (if bone does not come out in one piece, grip remaining fragments with a paper towel and pull out). This will make carving the breast much easier later.
  • Grind bay leaves, peppercorns, and allspice in a spice mill until very fine; toss with salt, sage, and 1/4 cup brown sugar in a medium bowl. Generously sprinkle dry brine inside cavity and rub all over skin, packing on until you've used entire mixture. Chill turkey on a large rimmed baking sheet uncovered 8-12 hours.
  • Thoroughly rinse turkey to remove brine; pat dry. Let sit on baking sheet 3 hours to bring to room temperature.
  • Meanwhile, bring vinegar, soy sauce, and remaining 1/4 cup brown sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture is thickened to the consistency of molasses (it needs to be very thick to adhere to the turkey; if glaze is too thin, keep simmering), 5-8 minutes. Let glaze cool.
  • Preheat oven to 325ºF. Starting at neck end of turkey, gently slide your fingers between skin and breast to loosen skin. Place butter pieces underneath skin, spacing evenly over breasts. Coat a piece of foil large enough to cover turkey breast with nonstick spray. Cover breast with foil, coated side down, avoiding thighs and tucking end inside cavity (foil will protect skin from tearing during first stage of cooking). Place turkey, breast side down, on a V-shape roasting rack set inside a large roasting pan. Roast until back side of turkey is golden brown, 50-60 minutes.
  • Remove turkey from oven and transfer to a clean rimmed baking sheet with oven mitts or 2 pairs of tongs. Turn bird breast side up and transfer back to rack in roasting pan; discard foil. Pour any juices collected on baking sheet into pan. Roast turkey until breast is golden brown and skin is crisp, 35-45 minutes.
  • Remove turkey from oven and brush all over with glaze. Continue to roast, checking temperature every 5 minutes, until an instant-read thermometer inserted into thickest part of breast near neck registers 150ºF (temperature will rise as the bird rests;), 15-25 minutes. Transfer turkey to a platter and let rest 1 hour.
  • Increase oven to 450ºF. Brush another even layer of glaze over turkey. Roast, watching closely in case glaze starts to burn, until turkey is deep golden brown and skin is shiny and crisp, about 5 minutes. Transfer to a clean platter and let rest 30 minutes before carving.
  • Do ahead
  • Turkey can be brined 2 days ahead. Brine on Tuesday, then rinse on Wednesday and chill overnight so you are ready to roast on Thursday.

HARISSA LAMB CUTLETS WITH POMEGRANATE COUSCOUS



Harissa lamb cutlets with pomegranate couscous image

Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing

Provided by Lucy Netherton

Categories     Main course

Time 30m

Number Of Ingredients 11

100g 0% fat Greek yogurt
1 heaped tbsp harissa
4 lean lamb cutlets , fat trimmed
100g couscous
125ml hot low-sodium vegetable stock
400g can chickpea in water, drained
zest and juice 1 lemon
1 tbsp white wine vinegar
6 dried apricots , chopped
small pack pomegranate seeds
small pack mint , chopped

Steps:

  • Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).
  • In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint.
  • Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the lamb with the couscous, reserved yogurt and a scattering of mint.

Nutrition Facts : Calories 653 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

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Chefs Plate delivers fresh ingredients & simple recipes right to your door every week - Recipes are ready in 30 minutes or less! Jump to Main Content. You might also be interested in. Meal Kit Food Delivery Meal Plan Food Box Vegetarian Meal Plan Food Box Subscription Family Meal Plan Meal Kits For One Food Subscription Box Delivery Areas Promo Codes Cheap Meals. …
From chefsplate.com


ROASTED CARROTS WITH HARISSA YOGURT AND POMEGRANATE GLAZE
2021-10-14 Preheat the oven to 400ºF. Toss the carrots with oil, coriander, and salt. Spread onto a rimmed baking sheet. Roast at 400ºF for 35-40 minutes, or until tender and beginning to caramelize. While carrots roast, mix yogurt with harissa and paprika, season with salt and a bit of vinegar, if desired, to taste. Set aside.
From primalwellness.coach


LEFTOVER TURKEY RECIPES: HARISSA AND POMEGRANATE MOLASSES TURKEY
This festive season, Martyn is here to help you make the most of your leftover Christmas turkey. Learn how to make a delicious spiced turkey thigh paired with cous cous and seasoned yoghurt in this episode of Martyn’s leftover turkey masterclass. Zero waste cooking doesn’t have to be complicated, but can simply start with finding new ways to cook all the edible parts of an …
From planeteat.com


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