ROAST TURKEY BREAST WITH GLAZED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
- Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
- Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
- Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.
Nutrition Facts : Calories 523 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 133 milligrams, Sodium 191 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 48 grams, Sugar 16 grams
ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE
Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 13
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.
FRUIT-GLAZED ROAST TURKEY
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
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.
GLAZED AND LACQUERED ROAST TURKEY
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
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.
ROAST TURKEY WITH QUINCE GLAZE
We brined our turkey for 24 hours, so leave plenty of time. If you don't want to brine yours, skip steps 1 and 2. If you don't have a stockpot large enough to hold the turkey and brine, use a clean, extra-large cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 17
Steps:
- Make the brine: Put ingredients into a large, wide stockpot. Add 4 quarts plus 2 cups cold water. Bring to a boil, stirring until sugar and salt have dissolved. Remove from heat; let cool completely.
- Submerge turkey, breast side down, in brine. Cover; refrigerate 24 hours, turning turkey once. Remove turkey, and pat dry with paper towels. Let stand at room temperature 2 hours. Discard brine.
- Preheat oven to 425 degrees, with rack in lowest position. Stir 12 tablespoons melted butter and the wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
- Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing (about 5 cups in the body and about 1 cup in the neck). Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with 1/4 cup softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees (stuffing should also register 165 degrees), 1 1/2 to 2 hours more. Stir remaining 2 tablespoons melted butter and the quince syrup in a bowl; brush over turkey during last 10 minutes in oven. Transfer to a platter. Set pan drippings aside for gravy. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with quinces and thyme.
HERB-GLAZED ROASTED TURKEY
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
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
CLASSIC ROAST TURKEY WITH CITRUS GLAZE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired.
ROASTED TURKEY
A recipe from the Golden Door developed by chef Tracy Ritter and sous chef Steven Pernetti. Enjoy this traditional turkey for Thanksgiving or anytime!
Provided by Sharon123
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In the bottom of a roasting pan large enough to hold the turkey, combine celery, carrots and onions.
- In a small bowl combine fennel (if using), leeks, sliced orange and basil.
- Toss to mix.
- Place mixture in cavity of turkey.
- Place turkey on top of vegetables or on a rack over vegetables to cook.
- Make glaze: In a small bowl combine apple juice concentrate, water, orange juice, lemon or lime juice and soy sauce.
- Set aside.
- Place turkey in a preheated 400* oven 1/2 hour, then lower temperature to 350* and cook 2 to 2 1/2 hours, or until an internal temperature of 180* to 185* is reached.
- After first half hour of cooking, baste bird every 10 to 15 minutes with glaze mixture.
- Remove turkey from oven and allow it to rest 20 minutes before carving.
- While turkey is resting, pour off all pan juices into a"de-fatting cup" and allow juices to separate from fat.
- When separated, carefully pour into a serving pitcher or gravy boat.
- Taste and adjust seasoning with salt and pepper.
- Place turkey on a platter for carving.
- Note: Removal of all skin before serving will lower fat content of each portion.
- Makes 12 servings.
Nutrition Facts : Calories 796.2, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 516.3, Carbohydrate 16.1, Fiber 2.6, Sugar 10, Protein 94.5
ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Every Thanksgiving for many years, we've experimented making different turkey recipes. This is one that the whole family enjoyed. Begin preparing the turkey a day ahead as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. From Bon Appetit, May 2004.
Provided by lazyme
Categories Whole Turkey
Time 5h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make turkey:.
- Combine water and salt in large stockpot; stir to dissolve salt.
- Rinse turkey inside and out.
- Add turkey to brine.
- Cover pot; refrigerate overnight.
- Stir butter and jelly in small sauce-pan over medium heat until melted.
- Mix in marjoram, orange peel and lemon peel.
- Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
- Position rack in bottom third of oven and preheat to 375°F
- Drain turkey; pat dry inside and out.
- Sprinkle shallots in roasting pan.
- Place turkey atop shallots.
- Starting at neck end, slide hand between skin and breast meat to loosen skin.
- Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
- If stuffing turkey, spoon stuffing loosely into neck and main cavities.
- Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
- Reduce oven temperature to 350°F
- Cover turkey loosely with foil.
- Roast until thermometer inserted into thigh registers 180°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
- If necessary, uncover turkey during last 20 minutes to brown skin.
- Transfer turkey to platter.
- Tent with foil; let stand 30 minutes.
- Re-serve mixture in pan for gravy.
- Make gravy:.
- Strain pan juices into large measuring cup; spoon off fat.
- Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
- Transfer mixture to large saucepan; bring to boil.
- Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
- Whisk paste into stock mixture.
- Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
- Mix in orange peel.
- Season with salt and pepper.
- Brush warm turkey with enough remaining jelly mixture to glaze.
Nutrition Facts : Calories 1763, Fat 90.6, SaturatedFat 30.1, Cholesterol 690.4, Sodium 14901, Carbohydrate 23.4, Fiber 0.5, Sugar 11.8, Protein 198.8
DELICIOUS TURKEY GLAZE
A delicious holiday turkey glaze.
Provided by Jane Townsend
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 1
Number Of Ingredients 3
Steps:
- In a small bowl, whisk together the apple cider, butter and honey.
- Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.
Nutrition Facts : Calories 915.2 calories, Carbohydrate 100.4 g, Cholesterol 162.7 mg, Fat 61.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 38.9 g, Sodium 442.2 mg, Sugar 99.6 g
ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Categories Citrus turkey Roast Christmas Thanksgiving Port Shallot Jam or Jelly Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make turkey:
- Combine water and salt in large stockpot; stir to dissolve salt. Rinse turkey inside and out. Add turkey to brine. Cover pot; refrigerate overnight. Stir butter and jelly in small sauce-pan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
- Position rack in bottom third of oven and preheat to 375°F. Drain turkey; pat dry inside and out. Sprinkle shallots in roasting pan. Place turkey atop shallots. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under tur-key; tie legs together to hold shape.
- Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350?F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180?°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Tent with foil; let stand 30 minutes. Re-serve mixture in pan for gravy.
- Make gravy:
- Strain pan juices into large measuring cup; spoon off fat. Add Giblet Stock; if necessary, add enough broth to measure 4 cups. Transfer mixture to large saucepan; bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste. Whisk paste into stock mixture. Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper.
- Brush warm turkey with enough remaining jelly mixture to glaze.
HERB ROASTED TURKEY WITH CITRUS GLAZE
Make and share this Herb Roasted Turkey With Citrus Glaze recipe from Food.com.
Provided by Mirj2338
Categories Whole Turkey
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Remove giblets and neck from turkey, reserve for gravy.
- Rinse turkey with cold running water and drain well.
- Blot dry with paper towels.
- Peel lemons and limes.
- Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
- Cut the remaining fruit in half and place in the turkey cavity.
- Sprinkle salt in the cavity.
- In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
- Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
- Replace skin.
- Fold neck skin and fasten to the back with 1 or two skewers.
- Fold the wings under the back of the turkey.
- Return legs to tucked position.
- Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
- Rub turkey with salt, pepper and oil.
- Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
- Roast turkey in a pre-heated, 325° F.
- oven for about 3 3/4 hours.
- During the last hour of cooking time, baste with the pan drippings.
- During the last 30 minutes of cooking time, baste with the citrus glaze.
- Loosely cover with aluminum foil to prevent over browning.
- Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
- in the breast.
- Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
MOIST ROAST TURKEY
I use bacon to cover my turkey while cooking to form a seal on the bird and keep it moist inside. The bacon drippings soak into the stuffing as it cooks giving it a fabulous flavor! BUT...the true trick is to cook the bird breast side down...yes you heard right...BREAST SIDE DOWN! Who made up the silly rule that the breast should be up anyways? I "accidently" cooked it this way 3 years ago and it was the juiciest turkey we had ever had, because the breast cooked in the juices all day it didn't dry out at all! Try it...I guarantee you'll love it!
Provided by Carrie September
Categories Whole Turkey
Time 15m
Yield 1 turkey
Number Of Ingredients 2
Steps:
- Clean and season the turkey with your favorite seasonings inside and out.
- Place turkey breast side down in the roasting pan.
- Stuff turkey with your favorite stuffing.
- Completely cover the turkey with bacon overlaping the edges so that as it cooks and shrinks it will still cover the turkey.
- Cook the turkey following the temp and time guides on your turkey packaging.
- I baste occasionally, not for the turkey so much as the stuffing.
- Tent the turkey with foil at the end of the cooking time if it should start to burn.
Nutrition Facts : Calories 2079.3, Fat 204.5, SaturatedFat 68.1, Cholesterol 308.7, Sodium 3781.8, Carbohydrate 3, Protein 52.7
ROAST TURKEY WITH QUINCE GLAZE
This is absolutely delicious and moist! Got this from Martha Stewart and made it Thanksgiving 2006 and making it again this year...
Provided by Mrs_Duncanson
Categories Meat
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 19
Steps:
- Make the brine; put ingredients into a large, wide stockpot. Add 6 quarts water. Bring to a boil, stirring until sugar and salt have dissolved. Remove from heat; let cool completely.
- Submerge turkey, breast side down, in brine. Cover; refrigerate 24 hours, turning turkey once. Remove turkey, and pat dry with paper towels. Let stand at room temperature 2 hours. Discard brine.
- Preheat oven to 425°F with rack in lowest position.
- Stir 12 tablespoons melted butter and the wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down the sides of the turkey. Immerse cloth in butter mixture.
- Place turkey breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing (about 5 cups in the body and about 1 cup in the neck). Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with 1/4 cup softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture.
- Reduce temperature to 350°F
- Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (stuffing should also register 165°F), 1 1/2 to 2 hours more.
- Stir remaining 2 tablespoons butter and the quince syrup in a bowl; brush over turkey during last 10 minutes in oven. Transfer to a platter. Set pan drippings aside for gravy, if desired.
- Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with quinces and thyme.
- DIRECTIONS FOR QUINCE SYRUP.
- Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller saucepot over fruit to keep submerged, and simmer until the liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for another use. Stir in lemon juice. Syrup can be refrigerated in an airtight container up to 1 week.
Nutrition Facts : Calories 1430.1, Fat 57.7, SaturatedFat 20.3, Cholesterol 336.6, Sodium 19729, Carbohydrate 124.5, Fiber 5.1, Sugar 85.3, Protein 94.4
ROAST TURKEY WITH POMEGRANATE GLAZE
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
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.
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