1 14- to 16-lb turkey, defrosted and brought to room temperature
Olive oil cooking spray
1/4 cup low-sodium chicken broth
1 recipe Mushroom & Leek Stuffing, at room temperature
1 1/2 cups 100% pomegranate juice
1/2 cup low-sodium chicken broth
1/4 cup no-sugar-added strawberry jam
2 tbsp honey
Preheat oven to 325°F.
In a small bowl, stir together rosemary, lemon zest, pepper and salt. Set aside.
Prep turkey, following the Step-By-Step Turkey Prep Guide.
Transfer turkey to oven and roast for a total time of 3 1/2 to 4 1/2 hours.
While turkey roasts, make Pomegranate Glaze. Instructions below.
After 2 hours of cooking, loosely cover turkey with foil to prevent over-browning.
When turkey is 20 to 30 minutes from being done (meat temperature registers about 160°F), uncover and baste with half of Pomegranate Glaze.
The turkey is done when juices run clear and a meat thermometer registers 180°F when inserted into the deepest part of the thigh and 165°F when inserted into the center of stuffing in the body cavity.
Remove turkey from oven and let rest for 20 minutes.
Add remaining 1/2 cup broth to remaining Pomegranate Glaze and reheat on low until hot but not bubbling. Spoon stuffing out of neck and body cavity and transfer to a serving bowl.
Remove turkey skin and carve. Drizzle each serving with 2 tsp Pomegranate Glaze and serve.
In a small saucepan, combine pomegranate juice, 1/2 cup broth, jam and honey. Bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer until mixture reduces by half, 10 to 15 minutes. Remove from heat and let rest at room temperature for 20 minutes to allow glaze to thicken.
Time-saving tip: Complete the Step-By-Step Turkey Prep Guide through Step 6 up to 1 day ahead of your Thanksgiving dinner. Cover and refrigerate turkey. Stuff turkey just before roasting to prevent bacteria growth.Glaze may be made 1 day ahead. Cover and refrigerate. Before basting turkey, gently reheat in a small saucepan on low heat until glaze reaches a slightly thick but pour-able consistency.
Serving Size: 4 oz skinless white meat, 1/2 cup stuffing, 2 tsp glaze
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.
This turkey is a labor of love, but the juicy results are totally worth the effort. Here, we use deboned meat, which cooks through faster than a whole bird, and the finished roll is easier to slice at the table. Ask your butcher to prepare it for you in advance, and request that they reserve about half of the bones as you’ll need them to make the gravy. A cranberry glaze is brushed on the turkey while roasting, while a homemade gravy gets drizzled on after serving.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.