Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing

Name: Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters chestnuts, toasted and roughly chopped; 946 milliliters wild rice, cooked; 1 teaspoon finely chopped fresh savory leaves; 2 Tbsps roughly chopped fresh parsley leaves; 2 teaspoons finely chopped fresh thyme leaves; 118 milliliters crumbled goat cheese; 4 servings Olive oil; 237 milliliters pomegranate juice; 4 servings Salt and black pepper; 1 small fresh turkey, cut into pieces; 118 milliliters finely chopped yellow onion, sauteed

Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing might be a good recipe to expand your main course recipe box. This recipe covers 52% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 1362 calories, 152g of protein, and 57g of fat per serving. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. A mixture of savory leaves, olive oil, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the chestnuts you could follow this main course with the Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Preheat the grill to high heat.

Equipment you will use

Grill

Season the turkey with olive oil, salt, and pepper.

Ingredients you will need

Olive Oil

Pepper

Whole Turkey

Salt

Let stand at room temperature for 20 minutes.

Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.

Ingredients you will need

Goat Cheese

Chestnuts

Herbs

Onion

Rice

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F.

Ingredients you will need

Pomegranate Juice