Here’s a favorite holiday recipe from one of our favorite magazines.
Active time: 30 minutes
Total time: 5 hours
Makes 16 main-dish servings plus leftovers
1 (16- to 18-lb.) fresh turkey, neck and giblets removed and reserved
1 tsp. each salt and freshly ground black pepper, mixed
½ cup (1 stick) unsalted butter, melted
2 cups pomegranate juice
¼ cup packed light brown sugar
1 Tbsp. Dijon mustard
Cranberry-Apple Cider Gravy (see recipe below)
Preheat oven to 325°F. Rinse turkey thoroughly inside and out with cold water; pat dry. Sprinkle neck and body cavities with 1 teaspoon salt mixture.
Tie drumsticks together with kitchen twine. Tuck wings. Insert meat thermometer into center of thigh next to body, not touching bone.
Place turkey, breast side up, in large, heavy-bottomed roasting pan, without rack. Brush butter over turkey and season with remaining 1 teaspoon salt mixture; loosely tent with heavy-duty foil. Roast turkey 3½ hours, basting every 45 minutes with pan juices.
While turkey roasts, make pomegranate lacquer. In medium saucepan on high, bring pomegranate juice to boiling; boil about 20 minutes, or until syrupy (it will be reduced to ⅔ cup). Whisk in brown sugar and mustard, and boil 2 minutes.
After ½ hours of roasting, remove foil and start brushing pomegranate lacquer over turkey, brushing 2 or 3 times during last 45 minutes of roasting, or until meat thermometer registers 180°F and turkey is a deep amber color.
Transfer bird to platter or carving board and tent with foil. Let stand 45 minutes before slicing. Reserve pan and its contents for Cranberry Apple-Cider Gravy. Carve turkey and serve with gravy.
Cranberry-Apple Cider Gravy
Total time: 20 minutes
Makes 4 cups
Roasting pan and its contents, from Pomegranate-Lacquered Roast Turkey
⅓ cup all-purpose flour
4 cups Turkey Broth (see recipe below)
1 cup cranberry-apple cider
Kosher salt and pepper
Pour drippings in roasting pan into gravy separator or glass measure; let stand until fat and drippings separate into 2 layers. Reserve 6 tablespoons turkey fat (discard remaining fat on surface) and all the drippings that were under fat.
Place turkey roasting pan across 2 stovetop burners over medium heat. Add reserved turkey fat and whisk in flour; cook about 2 minutes, whisking, until smooth and bubbly.
Whisk in Turkey Broth and cider until incorporated, scraping up browned bits from roasting pan. Bring to boiling; reduce heat and gently boil about 10 minutes, or until thickened. Whisk in reserved drippings and season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. After turkey rests, add any accumulated juices on platter to gravy.
Active time: 5 minutes
Total time: 1 hour 35 minutes
Reserved turkey neck and giblets (excluding liver)
2 cans (14.5 oz. each) turkey or chicken broth
3 shallots, cut into chunks
3 celery stalks, cut into chunks
3 carrots, cut into chunks
To large saucepan, add neck, giblets, broth, and 3 cups water. Bring to boiling; skim off foam from surface of broth mixture and discard.
Add remaining ingredients; reduce heat to low and simmer, partially covered, 1½ hours.
Strain broth into bowl and press on solids to release liquids; discard solids. You should have 4 cups Turkey Broth (add water if necessary).
Let’s Talk Turkey…And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America’s Top Magazines (Kindle Edition)
Photo by Tina Rupp
Hearst Magazines 2012
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