Roast Turkey With Pomegranate Glaze Recipes

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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.

TURKEY WITH POMEGRANATE GLAZE



Turkey with Pomegranate Glaze image

Provided by Food Network Kitchen

Yield 17 servings

Number Of Ingredients 16

6 quarts water
1 1/2 cups kosher salt, plus more for seasoning
3/4 cup light brown sugar
1/4 cup coriander seeds
One 2-inch piece fresh ginger, sliced
2 bay leaves
1 gallon ice cubes
One 16- to 18-pound turkey, giblets removed
2 celery stalks, cut into 4 pieces
1 lemon, quartered
1 onion, quartered
4 sprigs parsley
1/2 cup pomegranate molasses
1 tablespoon Aleppo pepper
1 tablespoon unsalted butter
2 teaspoons soy sauce

Steps:

  • For the brine and turkey: In a large stock pot, bring water, 1 1/2 cups kosher salt, sugar, coriander, ginger and bay leaves to a boil over high heat. Lower heat and simmer for 10 minutes, stirring occasionally to make sure the salt and sugar dissolve. While the brine is simmering, place the ice in a bucket or pot big enough to hold the turkey. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the brine. Refrigerate for 8 to 12 hours.
  • Position an oven rack on the lowest level of the oven and preheat the oven to 450 degrees F. Remove the turkey from the brine and pat it dry; discard the brine. Tuck the wings underneath the turkey. Sprinkle the turkey inside and out with salt. Put the celery, lemon, onion and parsley into the cavity of the turkey and tie the legs together with kitchen twine. Place breast-side down in a roasting pan fitted with a rack. Roast for 30 minutes.
  • For the glaze: While the turkey roasts, combine the pomegranate molasses, 3 tablespoons water and Aleppo pepper in a medium saucepan and bring to a simmer. Adjust heat and simmer, uncovered, until thick and syrupy, 5 to 10 minutes. Stir in the butter and soy sauce and remove from heat.
  • After 30 minutes of roasting, turn the turkey breast-side up and lower the oven temperature to 325 degrees F. Roast 3 hours longer, or until a meat thermometer inserted into the thickest part of the thigh but not touching bone registers 160 degrees F. When the thermometer registers 155 degrees F, or during the last 30 minutes of cooking, begin basting with glaze every 5 to 10 minutes. Remove the turkey from the oven and allow to rest for 15 minutes before carving.

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 MAPLE-MUSTARD GLAZE AND PAN GRAVY



Roast Turkey with Maple-Mustard Glaze and Pan Gravy image

Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h5m

Yield Serves 10 to 12

Number Of Ingredients 14

1 whole turkey (14 to 16 pounds), neck and giblets separated, room temperature, patted dry
1 medium onion, cut into 8 wedges
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 bay leaf
Kosher salt and freshly ground pepper
1 orange, halved
1 head garlic, halved
8 sprigs thyme, plus 2 teaspoons fresh leaves
5 tablespoons unsalted butter, room temperature
1 cup pure maple syrup
1/4 cup Dijon mustard
1/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unbleached all-purpose flour

Steps:

  • Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
  • Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
  • Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
  • Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
  • Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.

ROAST LAMB WITH POMEGRANATE GLAZE



Roast Lamb With Pomegranate Glaze image

Provided by Anna Winger

Categories     dinner, roasts, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 cup pomegranate syrup
1 cup honey
1 cinnamon stick
3 allspice berries
1 clove garlic, crushed
1 sprig rosemary
Juice of 1 lemon
1 rack of lamb
Olive oil
Salt and ground black pepper

Steps:

  • Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
  • To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 501 milligrams, Sugar 107 grams

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

POMEGRANATE-GLAZED TURKEY MEATBALLS



Pomegranate-Glazed Turkey Meatballs image

A splash of pomegranate juice turns ordinary meatballs into something extraordinary. I love the sweet lightness of the glaze combined with the ground turkey, herbs and spices. -Danielle D'Ambrosio, Brighton, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

1 large egg, beaten
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon coarsely ground pepper
1/4 teaspoon garlic salt
1-1/4 pounds ground turkey
3 cups plus 1 tablespoon pomegranate juice, divided
1/2 cup sugar
1 tablespoon cornstarch

Steps:

  • In a large bowl, combine the egg, bread crumbs, parsley, salt, paprika, pepper and garlic salt. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Divide between two ungreased 15x10x1-in. baking pans. Bake at 375° for 10-15 minutes or until a thermometer reads 165° and juices run clear., Meanwhile, in a large skillet, combine 3 cups pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced to about 1 cup. Combine cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until thickened., Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish.

Nutrition Facts :

FRUIT-GLAZED ROAST TURKEY



Fruit-Glazed Roast Turkey image

Apple, cranberry and raspberry flavors blend with fresh herbs in a tangy glaze for the roasted turkey. It's a welcome change to a traditional entree. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 14 servings.

Number Of Ingredients 11

1/4 cup unsweetened applesauce
1/4 cup whole-berry cranberry sauce
1/4 cup fresh raspberries
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon molasses
1 tablespoon fresh parsley leaves
1 tablespoon fresh cilantro leaves
1 teaspoon pepper
1/2 teaspoon salt
1 turkey (14 to 16 pounds)

Steps:

  • Preheat oven to 400°. Place the first 10 ingredients in a blender; cover and process until blended. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 1 hour., Reduce oven setting to 325°. Brush turkey with half of the glaze. Roast 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, brushing turkey with remaining glaze during the last 45 minutes. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 563 calories, Fat 26g fat (7g saturated fat), Cholesterol 246mg cholesterol, Sodium 261mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 72g protein.

ROAST TURKEY WITH FRESH THYME RUB AND MAPLE GLAZE



Roast Turkey with Fresh Thyme Rub and Maple Glaze image

Maple syrup adds sweetness to roast turkey infused with savory fresh thyme.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 12

Number Of Ingredients 9

1 whole turkey (12 lb), thawed if frozen
3 tablespoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
2 tablespoons real maple syrup or maple-flavored syrup
Fresh thyme sprigs, apricot slices and Rainier cherries, if desired

Steps:

  • Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. On rack in shallow roasting pan, place turkey, breast side up.
  • In small bowl, mix thyme, salt, allspice, pepper and oil. Rub thyme mixture over turkey. Tuck legs under band of skin at tail (if present), or tie together with heavy string. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 30 minutes longer.
  • In small microwavable bowl, microwave butter on High 45 seconds or until melted. Stir in maple syrup.
  • Cut band of skin or remove tie holding legs to allow inside of thighs to cook through. Brush turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.
  • Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with thyme sprigs, apricot slices and cherries.

Nutrition Facts : Calories 430, Carbohydrate 3 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 1 g

ROAST TURKEY WITH POMEGRANATE GRAVY



Roast Turkey with Pomegranate Gravy image

Categories     Onion     turkey     Roast     Thanksgiving     Fall     Pomegranate     Thyme     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For turkey
1 (14- to 16-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock
1 1/4 sticks unsalted butter, 5 tablespoons softened and 5 tablespoons melted
1 tablespoon salt
1 1/2 teaspoons black pepper
1 onion, quartered
4 large fresh thyme sprigs
For gravy
1/2 cup sugar
1/2 cup plus 1 tablespoon fresh pomegranate juice (see cooks' note, below)
Pan juices (and roasting pan) from turkey
About 3 cups hot turkey giblet stock
1 cup water
6 1/2 tablespoons all-purpose flour
Garnish: quartered pomegranates
Special Equipment
a small metal skewer; kitchen string; a flat rack or V-rack; an instant-read thermometer

Steps:

  • Roast turkey:
  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Rinse turkey inside and out and pat dry. Working from neck (small) cavity, run your fingers between skin and meat to loosen skin from breast, legs, and thighs, being careful not to tear skin. Rub softened butter between skin and flesh, then sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewer and fold wing tips under breast. Stuff large cavity with onion and thyme sprigs and tie drumsticks together with kitchen string. Brush skin all over with some melted butter.
  • Put turkey on rack in a large flameproof roasting pan and roast, basting with some melted butter and/or pan juices every 20 minutes (if turkey is browning too fast, cover loosely with foil), until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 1/2 to 3 1/2 hours.
  • Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter (do not clean roasting pan) and let stand, loosely covered, 30 minutes (temperature of thigh meat will rise to 180°F).
  • Make gravy while turkey stands:
  • Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add 1/2 cup pomegranate juice (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
  • Pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off fat and reserve 1/4 cup of it. Add enough turkey stock to pan juices to total 3 1/2 cups liquid. Straddle roasting pan across 2 burners, then add water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through fine-mesh sieve into glass measure with stock.
  • Whisk together reserved fat and flour in a 3-quart heavy saucepan and cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes. Add hot stock mixture in a stream, whisking constantly to prevent lumps. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper and stir in remaining tablespoon pomegranate juice.
  • Remove string and skewer from turkey and discard onion and thyme from cavity. Serve turkey with gravy on the side.

ROAST TURKEY WITH MAPLE-BUTTER GLAZE



Roast Turkey With Maple-Butter Glaze image

Provided by Marian Burros

Categories     dinner, roasts, main course

Time 2h30m

Yield 14 to 16 servings

Number Of Ingredients 8

1 fresh turkey, about 14 to 16 pounds
1/2 lemon
1 apple, quartered
1 onion, halved
3 to 4 stalks celery, cut in half
Salt
1/4 pound butter
1/2 cup maple syrup

Steps:

  • Bring turkey to room temperature before roasting.
  • Heat oven to 325 degrees. Wash and dry turkey. Stuff with lemon, apple, onion and celery. Truss, and season with salt.
  • Melt butter in maple syrup over medium heat, and pour over turkey. Place on a rack in a pan. Roast 10 to 12 minutes for each pound. Baste every 20 minutes. Use an instant-read thermometer inserted into thigh without touching bone. (Pop-up thermometers that come with turkeys are unreliable.) Thigh should register 175 to 180 degrees at thickest part, breast meat 170 degrees. Before carving, let rest out of the oven for at least 20 minutes.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 8 grams, TransFat 0 grams

HERB-GLAZED ROASTED TURKEY



Herb-Glazed Roasted Turkey image

The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.

Provided by lovestocook

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 12

1 (16 pound) whole turkey, neck and giblets removed
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground thyme
1 cup honey
½ cup melted butter
2 teaspoons dried sage leaves
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
  • Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
  • Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
  • In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
  • Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g

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  • 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.
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From countryliving.com


HONEY ROASTED TURKEY BREAST RECIPES - THERESCIPES.INFO
Honey Roast Turkey | Better Homes & Gardens tip www.bhg.com. 1 ½ cups chicken broth 1 cup apple cider ¼ cup honey 2 tablespoons cider vinegar Salt Pepper Directions Step 1 In a medium saucepan, cook onion in butter until tender. Stir in flour, broth, apple cider, honey and cider vinegar. Cook and stir until thickened and bubbly.
From therecipes.info


BALSAMIC AND HONEY GLAZED ROAST TURKEY - THE SPRUCE EATS
2022-01-17 Steps to Make It. Gather the ingredients. The Spruce / Cara Cormack. Pat the turkey dry and place in a roasting pan. Bend the wings and tuck them under the turkey for a neat appearance. Preheat the oven to 350 F. Rub the turkey …
From thespruceeats.com


SPICED AND GLAZED ROAST TURKEY RECIPE | BON APPéTIT
2019-10-15 Step 8. Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, …
From bonappetit.com


2-HOUR ROASTED TURKEY WITH POMEGRANATE COMPOUND BUTTER
Instructions. Preheat oven to 450˚F. Place turkey in a large roasting pan, breast side up and brush with olive oil. Season with salt and pepper. Add garlic, thyme and onion to cavity of turkey. Roast for 1 hour. Check if turkey is dark brown, then tent with foil and reduce heat to 400˚F. Cook for 1 hour or until a meat thermometer inserted ...
From raleys.com


POMEGRANATE-GLAZED TURKEY WITH ROASTED FENNEL RECIPE | EATINGWELL
Step 2. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes. Step 3. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
From eatingwell.com


ROAST TURKEY WITH CRANBERRY AND POMEGRANATE GLAZE
Step 2. Preheat the oven to 450 degrees F. Rinse the turkey and pat dry. Vigorously whisk together melted butter, olive oil, rosemary, salt, thyme and black pepper until smooth. 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.
From reynoldsbrands.com


EASY POMEGRANATE-GLAZED TURKEY BREAST WITH ROASTED SQUASH …
Step 2. Toss together squash, thyme, 2 tablespoons of the olive oil, and 1/2 teaspoon each of the salt and pepper on a baking sheet; spread in an even layer. Roast until caramelized and tender, about 20 minutes. Step 3. Meanwhile, heat remaining 2 tablespoons oil …
From cookinglight.com


ROASTED TURKEY BREAST WITH POMEGRANATE BALSAMIC GLAZE
2020-11-02 Preheat the oven to 375°F. Season the turkey on all sides with salt and pepper. Add the oil to a large sauté pan or rondeau pot over medium-high heat and cook the for 3-4 minutes per side or until golden brown. Place the herbs over top and bake in the oven at 375°F for 50-55 minutes or until it reaches and internal temperature of 165°F.
From heinens.com


PERSIAN-STYLE ROAST TURKEY WITH POMEGRANATE-WALNUT GRAVY
Transfer 1/2 cup of the sauce to a small bowl and reserve for the gravy. Step 3. Position a rack in the bottom third of the oven and preheat to 350°. Place the turkey on a rack set inside a large roasting pan. Pour 2 cups stock in the pan. Stuff the whole garlic, the onion, orange, lemon, and herb sprigs into the cavity.
From rachaelraymag.com


ROAST TURKEY - CAFE DELITES
2020-11-23 Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices. Slather with half of the butter and season with salt and pepper. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast for a further hour, uncovered.
From cafedelites.com


POMEGRANATE-AND-BALSAMIC-GLAZED TURKEY RECIPE | MYRECIPES
Step 2. Make turkey: Preheat oven to 425°F; oil a large, rimmed baking sheet. Place breast halves, legs and thighs skin side up on sheet. Drizzle with olive oil and season well with salt and pepper. Roast until lightly browned, about 30 minutes. Brush …
From myrecipes.com


ROASTED TURKEY WITH POMEGRANATE SAUCE - COUNTRY LIVING
2007-06-25 Roast the turkey: Heat oven to 350 degrees F. Combine the butter, 1 cup pomegranate juice, chicken broth, 1 teaspoon salt, and 1 teaspoon pepper in a small saucepan and cook over medium heat until the butter melts. Truss the turkey and season with remaining salt and pepper.
From countryliving.com


SMOKE-ROASTED TURKEY BREAST & POMEGRANATE-THYME GLAZE RECIPE
Step 2. Trim excess fat from turkey. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine 2 teaspoons thyme, 1 1/2 teaspoons salt, pepper, and garlic, stirring well. Rub thyme mixture under loosened skin. Step 3. Heat oil in small saucepan over medium-high heat; swirl to coat.
From myrecipes.com


GLAZED ROAST TURKEY - BETTER HOMES & GARDENS
Twist wing tips under back. Rub turkey all over with softened butter. Step 3. Place turkey, breast side down, on a rack in a roasting pan. If desired, insert an oven-going thermometer into the center of an inside thigh muscle. It should not touch bone. Cover loosely with foil. …
From bhg.com


POMEGRANATE-GLAZED ROAST BEEF RECIPE - TESCO REAL FOOD
Take the joint out of the fridge 30 mins before cooking. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cumin, nutmeg and seasoning, then rub into the beef. Put the onion and lemon wedges in the bottom of a roasting tin, place the beef on top and roast for 1hr 15 mins for medium beef. Meanwhile, place the pomegranate juice in a ...
From realfood.tesco.com


BOBBY FLAY'S ROASTED TURKEY | RECIPE - RACHAEL RAY SHOW
Place the turkey on a rack and place the rack into a large roasting pan. Add 2 cups of chicken stock to the bottom of the pan and transfer to the oven. Roast the turkey for 30 minutes then reduce the heat to 375. Begin basting (after 30 minutes) with the stock/pan drippings every 15 minutes, adding more stock to the bottom of the pan, if needed.
From rachaelrayshow.com


ROAST TURKEY AND PAN SAUCE WITH A REDUCED BALSAMIC GLAZE
Preheat the oven to 375 degrees. Take out the giblets and neck from the turkey and save. Remove and discard any lumps of fat from the cavities. Rinse the bird inside and out, in cool running water, clearing the cavity of any residue. Rinse the …
From lidiasitaly.com


THANKSGIVING ROAST TURKEY WITH MAPLE GLAZE RECIPE - SAPORITO …
2020-11-16 Remove foil and pour the maple glaze over the entire turkey, using a rubber basting brush to spread it all over the turkey skin evenly. Finish roasting the turkey, uncovered, for an additional 30 minutes. When the skin is dark golden brown and …
From saporitokitchen.com


MARMALADE-GLAZED ROAST TURKEY | BETTER HOMES & GARDENS
Step 1. For the turkey stock, in a large saucepan combine the reserved neck, heart, and gizzard. Add the onions, celery, carrots, parsley, peppercorns, and baby leaf. Cover with about 6 cups water. Bring to a boil over high heat; reduce heat and let simmer, partially covered, on very low heat for 1 to 2 hours.
From bhg.com


EASY MAPLE-GLAZED ROASTED TURKEY BREAST - THE SEASONED MOM
2020-10-26 Roast the turkey breast for 2 – 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes. If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil. Remove the turkey from the oven and place on a large cutting board.
From theseasonedmom.com


ROASTED TURKEY WITH TANGERINE GLAZE RECIPE - FOOD & WINE
Directions. Step 1. Preheat the oven to 400°. Set the turkey in a large roasting pan. Fold the wing tips under the bird and season the cavity with salt and pepper. Rub the bird generously with ...
From foodandwine.com


ROASTED PORK TENDERLOIN WITH POMEGRANATE GLAZE | WHAT'S FOR …
Preheat oven to 350° F. Pat dry each piece and sprinkle with salt and pepper. Heat oil in skillet over medium heat, add tenderloin pieces and brown on each side. Transfer meat to a tray and finish cooking meat in oven for 15 to 20 minutes or to desired temperature. Serve with sauce. For the sauce, using same pan for cooking meat, add shallots ...
From whatsfordinner.com


POMEGRANATE-LACQUERED ROAST TURKEY - REDBOOK
2007-10-01 Brush butter over turkey and season with the remaining 1 tsp salt mixture; loosely tent with heavy-duty foil. Roast turkey 3 1/2 hours, …
From redbookmag.com


HOW TO ROAST A TURKEY IN THE OVEN | BUTTERBALL®
Preheat oven to 325° F. Remove whole breast from bag. Drain juices and pat dry with clean paper towels. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
From butterball.com


ROASTED TURKEY BREAST WITH POMEGRANATE SAUCE - TASTEFULVENTURE
2021-11-12 Instructions. Preheat oven to 375 F. In a large dutch oven pot add EVOO and turn heat to med/high. Sprinkle Sea Salt and Pepper liberally over the Turkey. Place Sage, Thyme and Rosemary inside of the neck hole under the skin. When oil is shimmering place Breast side down in the dutch oven.
From tastefulventure.com


POMEGRANATE MOLASSES TURKEY BREAST AND DRUMSTICKS RECIPE
2019-08-16 2. Preheat the oven to 350°F. 3. Mix the butter with the thyme, cumin, 1 teaspoon salt and a few grinds of black pepper and rub the mixture all over the breast and drumsticks getting underneath ...
From today.com


ROAST CHICKEN WITH POMEGRANATE GLAZE RECIPE | EATINGWELL
Step 3. Combine fennel and onion in a large roasting pan and toss with oil to coat. Place the chicken, breast-side up, on the vegetables. Step 4. Combine pomegranate molasses, honey and pepper in a small bowl. Transfer half the mixture to a small saucepan and set aside to serve with the chicken. Step 5.
From eatingwell.com


POMEGRANATE MAPLE GLAZED TURKEY RECIPE - HONEYSUCKLE WHITE
Step 3. Combine the chicken broth, pomegranate juice and maple syrup in a nonstick skillet and bring to a simmer over low heat. Cook, stirring occasionally, until reduced to …
From honeysucklewhite.com


RECIPE: BOURBON-GLAZED ROAST TURKEY - KITCHN
2019-11-14 Tie the legs together with kitchen twine if desired. Pour the broth into the roasting pan. Place the roasting pan in the oven. Immediately turn the temperature down to 350°F. While the turkey roasts, make the glaze. Melt the remaining butter over medium heat in a small saucepan. Add the bourbon and bring to a simmer.
From thekitchn.com


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