Pomegranate Turkey With Roasted Vegetables 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.

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.

ROASTED TURKEY WITH POMEGRANATE SAUCE AND WILD RICE AND GOAT CHEESE STUFFING



Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 34

1 fresh turkey, about 16 pounds
20 fresh sage leaves
1 cup (2 sticks) butter, melted
Salt and freshly ground pepper
Pomegranate Sauce, recipe follows
Wild Rice and Goat Cheese Stuffing, recipe follows
Chopped chives, for garnish
Pomegranate seeds, for garnish
1 medium Spanish onion, finely diced
1 tablespoon minced garlic
3 tablespoons unsalted butter
1 tablespoon whole black peppercorns
1 cup port wine
6 cups home-made chicken stock
2 cups pomegranate juice (or substitute cranberry juice)
2 tablespoons pomegranate molasses
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 tablespoons finely chopped chives
1/2 cup pomegranate seeds
1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Steps:

  • Preheat the oven to 450 degrees F.
  • Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.
  • Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil.
  • Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
  • To serve, cut down along each breast and remove it whole. Cut the breast into slices, the way you would a loaf of bread. Place on a large serving platter and arrange the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives. Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside.
  • You can reheat sliced turkey over medium heat in stock just to cover. Top with sauce, pomegranate seeds, and chives just before serving.
  • Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.
  • Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds.
  • Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
  • Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
  • Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
  • Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

POMEGRANATE SAUCED TURKEY CUTLETS



Pomegranate Sauced Turkey Cutlets image

Inspired by a recipe in Eating Well magazine, this quick dish is rather sumptuous in flavor. The original recipe suggested serving this with roasted fennel but I thought it worked better with roasted asparagus. Betting this would also work well with thinly sliced or pounded chicken breasts.

Provided by justcallmetoni

Categories     Turkey Breasts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons canola oil or 2 teaspoons vegetable oil
1/4 teaspoon thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper, divided
1 lb skinless boneless turkey breast (4 - 4 ounces each)
1 cup pomegranate juice
1 whole garlic clove, split in half lengthwise
1 teaspoon balsamic vinegar
1/8 cup reduced-sodium chicken broth or 1/8 cup water
1 teaspoon cornstarch
1/4 cup pomegranate seeds (optional)

Steps:

  • Sprinkle both sides of turkey with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
  • Add pomegranate juice, half cloves of garlic, balsamic vinegar and thyme to the pan. Bring the juice to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Remove the garlic.
  • Whisk together broth (or water) and cornstarch breaking up any lumps. Add the slurry to the pan and cook, stirring constantly, until thickened, about 15 seconds.
  • Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 or 2 minutes.
  • Optional, toss the pomegranate seeds in with the turkey and stir just before serving.

Nutrition Facts : Calories 185.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 70.4, Sodium 173, Carbohydrate 9.4, Fiber 0.1, Sugar 8.1, Protein 28.2

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE



Roasted Vegetables with Pomegranate Vinaigrette image

You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

Steps:

  • Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  • Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  • Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

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