Roast Turkey With Pomegranate Gravy Recipes

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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

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE



Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 full or 2 split boneless skin-on turkey breasts
2 cloves garlic, grated or pasted
1 stick butter, softened
1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
1 tablespoon lemon juice
Salt and black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
Pinch salt
1 cinnamon stick
1 strip orange rind
1 pomegranate
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
Salt and black pepper
1/3 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano
Steamed greens, for serving

Steps:

  • For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
  • For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
  • For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
  • Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
  • Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
  • This recipe will result in leftovers for sandwiches.

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY



Black Pepper-Pomegranate Molasses Glazed Turkey image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

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.

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.

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