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.
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.
Thanksgiving dinner in an electric pressure cooker? Yes, you can! This recipe makes a beautifully moist turkey with savory stuffing at the same time, and all those tasty turkey juices make up a quick herb gravy at the end.