Molasses And Cider Glazed Turkey With Rye And Black Walnut Stuffing Recipes

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CIDER GLAZED TURKEY



Cider Glazed Turkey image

Provided by Sandra Lee

Categories     main-dish

Time P1DT3h10m

Yield 8 servings

Number Of Ingredients 12

1 gallon apple cider, divided
1 cup salt
1 bunch fresh thyme, divided
3 sprigs fresh rosemary
1 bunch fresh sage
5 cups ice cubes
6 cups water
1 (13 to 15-pound) frozen turkey, defrosted
2 tablespoons canola oil
1 tablespoon poultry seasoning
1/2 teaspoon fresh ground black pepper
1/4 cup brown sugar

Steps:

  • Brine:
  • In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
  • In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
  • Glaze:
  • In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY



Black Pepper-Pomegranate Molasses Glazed Turkey image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 10 to 12 hours

Number Of Ingredients 8

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons dijon mustard
Kosher salt and freshly ground pepper
1 15-pound fresh turkey
1 stick unsalted butter, softened
Kosher salt and freshly ground pepper
4 cups homemade chicken stock or low-sodium canned broth, warmed

Steps:

  • Preheat the oven to 450 degrees F. Make the glaze: Whisk the pomegranate molasses, horseradish, mustard, 1/2 teaspoon salt and 1 1/2 teaspoons pepper in a medium bowl. Let it sit at room temperature to allow the flavors to meld.
  • Meanwhile, prepare the turkey: Remove the neck and giblets, then 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 inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.
  • Reduce the oven temperature to 350 degrees F and continue roasting 1 more hour, basting with the chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze and continue roasting until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 15 more minutes.
  • Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil and let sit 15 minutes before carving.

HEARTY TURKEY CHILI



Hearty Turkey Chili image

Ground turkey is a lower-fat alternative to beef chuck, and kidney beans-loaded with vitamin C and omega-3s-are an especially nutritious option. This one-pot dish has two other comfort-food essentials going for it: a warm temperature and a hearty makeup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 onion, finely diced
1 green bell pepper, seeded and diced
2 chipotle peppers in adobo, minced, plus 2 tsp. sauce
1 pound dark ground turkey meat
1 28-oz. can diced tomatoes
1 15-oz. can kidney beans, drained and rinsed
Coarse salt
1 avocado, peeled and sliced
1 lime, cut into wedges
1 small red onion, diced
1/2 cup grated sharp cheddar (1.5 oz.)
Fresh cilantro sprigs

Steps:

  • Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.
  • Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.

Nutrition Facts : Calories 547 g, Cholesterol 97 g, Fat 28 g, Fiber 12 g, Protein 35 g, Sodium 1149 g

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

CIDER-GLAZED TURKEY



Cider-Glazed Turkey image

A roast turkey glazed with a buttery cider syrup is burnished outside and juicy within. You'll have more than enough gravy to ladle over the stuffing, the smashed potatoes, and tomorrow's leftovers.

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 13

1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
1 apple, cut into chunks
1 small onion, quartered
1 small bunch thyme
1 cup water
1 cup unfiltered apple cider
2 tablespoons sugar
1/2 stick unsalted butter, cut into tablespoons
2 cups dry white wine
Melted unsalted butter if necessary
1/3 cup all-purpose flour
About 4 cups hot turkey giblet stock
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Steps:

  • Preheat oven to 425°F with rack in lower third.
  • Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
  • Add water to pan and roast, without basting, 1 hour.
  • Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
  • After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
  • Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F). Discard string.
  • Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
  • Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
  • Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
  • Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

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