Roast Turkey With Cranberry And Pomegranate Glaze Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
• Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
• Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
• After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
• Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.

Steps:

• Preheat oven to 450 degrees F.
• Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
• Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
• During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Steps:

• Heat oven to 325. Spray roasting rack with cooking spray; place in shallow roasting pan. Place thyme in cavity of turkey. Rub garlic over breast, thighs and legs; place in cavity. Place turkey on rack. Brush with oil; sprinkle with salt and pepper. Press legs wide open to allow heat to enter cavity. Pour water into bottom of pan.
• Bake 3 1/2 hours to 4 hours or until internal temperature of thickest part of thigh reaches 180 degrees. (Add addition water to pan if water evaporates.) Cover breast loosely with foil when starting to brown (about halfway through baking).
• Meanwhile, boil pomegranate juice, port, and honey in medium skillet over high heat 4 to 5 minutes or until slightly thickened to glaze consistency and bottom of skillet appears while stirring (glaze will thicken more while standing). Remove foil from turkey during last 15 minutes of baking; brush with glaze (glaze will bead up on turkey at first but will begin to adhere with additional brushing).
• Cover turkey loosely with foil and let stand 15 minutes before carving.

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.

Steps:

• In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.

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.

Steps:

• Heat oven to 325°F.
• Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
• Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
• Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.

Steps:

• To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
• Add stock and seasonings; remove from heat.
• Mix in bread cubes and cool slightly.
• For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
• To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
• Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
• Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
• Cover one side of meat with stuffing.
• Fold other side over and secure with toothpicks along the edges.
• Transfer to your baking dish and pour remaining cranberry glaze over.
• Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
• Let rest 5 minutes before slicing.

Steps:

• In a medium-sized pot over medium-high heat, bring the honey, white wine, butter, cranberry juice and pomegranate juice to a boil. Reduce heat to low and allow the mixture to simmer for 10 minutes. Remove from heat and set aside to cool.
• 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.
• Evenly distribute the cranberries and onion on the bottom of a roasting pan. Place the turkey in the roasting pan, breast facing up. Stuff (if desired) and tie the turkey's legs together with cooking twine. 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. Arrange 4 sprigs of rosemary around the bird in the stock and add the bay leaves to the stock in the pan.
• Tent Reynolds Wrap® Aluminum Foil over the entire roasting pan, leaving 1 inch between the foil and the skin. Leave a small opening in the tent to allow for basting the bird as it cooks.
• Roast for 30 minutes and then lower the heat to 350 degrees F and continue cooking for 15-20 minutes per pound of turkey. Baste the bird every 20 minutes with the pan drippings and baste the bird with the glaze once per hour. Rotate the roasting pan once every hour to help the bird cook evenly.
• 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. If you want to brown the bird a bit more, remove the foil and roast another 10-15 minutes. It will brown very quickly due to the glaze's sugar content, so keep a close eye on it.
• Once removed, place the remaining 4 sprigs of fresh rosemary around the turkey for garnish. Allow the bird to rest for 30 minutes before carving and serving.

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.

Steps:

• In a medium-sized pot over medium-high heat, bring the honey, white wine, butter, cranberry juice and pomegranate juice to a boil. Reduce heat to low and allow the mixture to simmer for 10 minutes. Remove from heat and set aside to cool.
• 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.
• Evenly distribute the cranberries and onion on the bottom of a roasting pan. Place the turkey in the roasting pan, breast facing up. Stuff (if desired) and tie the turkey's legs together with cooking twine. 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. Arrange 4 sprigs of rosemary around the bird in the stock and add the bay leaves to the stock in the pan.
• Tent Reynolds Wrap® Aluminum Foil over the entire roasting pan, leaving 1 inch between the foil and the skin. Leave a small opening in the tent to allow for basting the bird as it cooks.
• Roast for 30 minutes and then lower the heat to 350 degrees F and continue cooking for 15-20 minutes per pound of turkey. Baste the bird every 20 minutes with the pan drippings and baste the bird with the glaze once per hour. Rotate the roasting pan once every hour to help the bird cook evenly.
• 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. If you want to brown the bird a bit more, remove the foil and roast another 10-15 minutes. It will brown very quickly due to the glaze's sugar content, so keep a close eye on it.
• Once removed, place the remaining 4 sprigs of fresh rosemary around the turkey for garnish. Allow the bird to rest for 30 minutes before carving and serving.