Best 12 Roast Turkey With Pomegranate Glaze Recipes

ROAST TURKEY WITH POMEGRANATE GLAZE

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

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

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.

ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY

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

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.

POMEGRANATE MOLASSES-GLAZED TURKEY

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.

POMEGRANATE-GLAZED TURKEY MEATBALLS

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.

FRUIT-GLAZED ROAST TURKEY

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.

ROAST TURKEY WITH FRESH THYME RUB AND MAPLE GLAZE

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.

ROAST TURKEY WITH POMEGRANATE GRAVY

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

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.

HERB-GLAZED ROASTED TURKEY

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.