Oh, I am telling you....THIS IS AMAZING! SO DARN YUMMY! Because of this recipe I have actually had a Turkey Dinner 3 times since Thanksgiving! IT IS SO GOOD! I am not really a lover of Turkey. It is always just a touch to dry and just blah too me. NOT ANY MORE!
For future reference: Every year, the week just before Thanksgiving, Albertsons has a sale on their Village Market Turkeys, they are 19 cents a pound, when you spend $25 on other stuff. So, I buy a lot of my groceries there. I even buy $25 worth of stuff with a Turkey, take it out to my car then come back and do it again! I will go a couple times during that week because, 1 we need the groceries anyway, since I have been doing Thanksgiving at my house, and 2 because I LOVE just having a $3.80, 20 lb. Turkey in my freezer to whip out anytime I feel like having someone over for a yummy dinner! You could also go buy a small whole turkey, or even turkey breast. You could also go with small whole chickens, if you want. (Hmmm...I am totally going to try this on Turkey Breast! I will let you know how that turns out!)Anyway...so here you go!
(If you would like to print this, just click on the post title {Monday's Menu}, it will take you to a page with just this post on it, then you can print it by using your toolbar or hitting ctrl + P. It looks like there is a lot involved with this one, but it's really not bad, and it is SO worth it!)
POMEGRANATE-BLACK PEPPER GLAZED ROASTED TURKEYNow isn't that a beautiful turkey?!
INGREDIENTS:
1 16-pound turkey, rinsed well with cold water and patted dry
Salt and freshly ground black pepper
4 cups chicken stock
For the Roasted Garlic-Sage Butter:
2 sticks unsalted butter, slightly softened
1 head roasted garlic, cloves removed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh sage, finely chopped
For the Pomegranate-Black Pepper Glaze:
2 cups pomegranate molasses (If you can't find it there is a recipe to make it below)
3 heaping tablespoons Dijon mustard
3 heaping tablespoons prepared horseradish, drained
3/4 teaspoon coarse black pepper
1/4 teaspoon kosher salt
(Sounds like a gross mix, I know, but just try it! YUM)
POMEGRANATE-BLACK PEPPER GLAZED ROASTED TURKEYNow isn't that a beautiful turkey?!
INGREDIENTS:
1 16-pound turkey, rinsed well with cold water and patted dry
Salt and freshly ground black pepper
4 cups chicken stock
For the Roasted Garlic-Sage Butter:
2 sticks unsalted butter, slightly softened
1 head roasted garlic, cloves removed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh sage, finely chopped
For the Pomegranate-Black Pepper Glaze:
2 cups pomegranate molasses (If you can't find it there is a recipe to make it below)
3 heaping tablespoons Dijon mustard
3 heaping tablespoons prepared horseradish, drained
3/4 teaspoon coarse black pepper
1/4 teaspoon kosher salt
(Sounds like a gross mix, I know, but just try it! YUM)
DIRECTIONS:
1. Make Pomegranate Molasses: Pour 4 cups of Pomegranate Juice in a sauce pan. Add 1/2-3/4 c. sugar and 1/4 c. Lemon juice. Bring to a boil and let simmer until it is reduced to about 2 c. Chill. (This can be done the night before)
2. Roast your Garlic: Cut off the very top of the bulb so that just the tips of each clove is exposed. Drizzle liberally with Extra Virgin Olive Oil. Double wrap with foil and cook for 25-30 min in 350 degree oven. (This can be cooking while you are preparing your Turkey.)
3. Preheat the Oven to 425 degrees.
4. Make the Roasted Garlic-Sage Butter: Combine the butter, garlic, salt and pepper in a food processor and process until smooth. Scrape the mixture into a bowl and fold in the sage. The butter can be made 1 day in advance and stored covered in the refrigerator. Bring to room temperature before using.
5. Rub the entire turkey, including the cavity with the Roasted Garlic-Sage butter and season well with salt and pepper.
6. Place the turkey on a rack and place the rack into a large roasting pan. Add 2 cups of chicken stock to the bottom of the pan and transfer to the oven. Roast the turkey, uncovered, for 60 minutes then reduce the heat to 375°.
7. Make the Pomegranate-Black Pepper Glaze: Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using. (Pomegranate Molasses must be chilled before adding other ingredients)
8.Begin basting Turkey (after 30 minutes) with the stock/pan drippings every 15 minutes, adding more stock to the bottom of the pan, if needed. Roast until an instant-read thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast registers 160 degrees.
9.Begin brushing with the Pomegranate-Black Pepper Glaze during the last 30 minutes of roasting. It is finished when thermometer reads 182 degrees.
10.Remove the turkey from the oven, brush with more of the glaze and let the turkey rest, loosely tented, for at least 15 minutes before slicing.
11. After turkey is sliced and plated, spoon some of the drippings from the pan over the meat (Thanks for the tip Maren) to make the meat moist & flavorful!
(I have tried making gravy out of the drippings. YIKES! WAY too rich and pomegranat-ey. I used the Poultry Gravy Seasoning Mix, and that worked perfectly!)
1. Make Pomegranate Molasses: Pour 4 cups of Pomegranate Juice in a sauce pan. Add 1/2-3/4 c. sugar and 1/4 c. Lemon juice. Bring to a boil and let simmer until it is reduced to about 2 c. Chill. (This can be done the night before)
2. Roast your Garlic: Cut off the very top of the bulb so that just the tips of each clove is exposed. Drizzle liberally with Extra Virgin Olive Oil. Double wrap with foil and cook for 25-30 min in 350 degree oven. (This can be cooking while you are preparing your Turkey.)
3. Preheat the Oven to 425 degrees.
4. Make the Roasted Garlic-Sage Butter: Combine the butter, garlic, salt and pepper in a food processor and process until smooth. Scrape the mixture into a bowl and fold in the sage. The butter can be made 1 day in advance and stored covered in the refrigerator. Bring to room temperature before using.
5. Rub the entire turkey, including the cavity with the Roasted Garlic-Sage butter and season well with salt and pepper.
6. Place the turkey on a rack and place the rack into a large roasting pan. Add 2 cups of chicken stock to the bottom of the pan and transfer to the oven. Roast the turkey, uncovered, for 60 minutes then reduce the heat to 375°.
7. Make the Pomegranate-Black Pepper Glaze: Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using. (Pomegranate Molasses must be chilled before adding other ingredients)
8.Begin basting Turkey (after 30 minutes) with the stock/pan drippings every 15 minutes, adding more stock to the bottom of the pan, if needed. Roast until an instant-read thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast registers 160 degrees.
9.Begin brushing with the Pomegranate-Black Pepper Glaze during the last 30 minutes of roasting. It is finished when thermometer reads 182 degrees.
10.Remove the turkey from the oven, brush with more of the glaze and let the turkey rest, loosely tented, for at least 15 minutes before slicing.
11. After turkey is sliced and plated, spoon some of the drippings from the pan over the meat (Thanks for the tip Maren) to make the meat moist & flavorful!
(I have tried making gravy out of the drippings. YIKES! WAY too rich and pomegranat-ey. I used the Poultry Gravy Seasoning Mix, and that worked perfectly!)
7 comments:
This sounds amazing! Now I just need to figure out how to fit extra turkeys in our tiny freezer so I can have it all of the time!
Looks very yummy. Makes me want thanksgiving again.
I am a witness to tell you that the turkey is delicious. I am very lazy, however, and I like Amy to make it for me :)
Geez Martha, I mean Amy. I am pretty impressed. I think if I attempted it, it wouldn't be that pretty. Thanksgiving at my house was alot like "Everybody Loves Raymond" Thanksgiving episode. If you haven't seen it, call me and I'll tell you all about it.
Who do you think you are, Pioneer Woman? I'm sooooo never doing this :) You and your recipes! I'm teasing, I think it looks yummy :)
Wait a minute... 2 STICKS OF BUTTER?!?!? Oh my heck!
That looks just about the most delicious turkey I've ever seen. You are mighty impressive, Mrs. Lindstrom.
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