Pomegranate-Glazed Turkey With Wild Rice Stuffing

Name: Pomegranate-Glazed Turkey With Wild Rice Stuffing
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 14
Cuisine: Global
Ingredients: 237 milliliters roughly chopped roasted chestnuts (fresh or jarred); 2 teaspoons finely chopped fresh savory or rosemary; 59 milliliters finely chopped fresh parsley; 1 Tbsp finely chopped fresh thyme; 1 Tbsp honey; 14 servings Kosher salt; 177 milliliters finely chopped onion; 4 slices pancetta or bacon; 14 servings Freshly ground pepper; 355 milliliters pomegranate juice; 5 kilograms turkey (thawed if frozen); 2 Tbsps unsalted butter; 355 milliliters wild rice, rinsed

Pomegranate-Glazed Turkey With Wild Rice Stuffing might be a good recipe to expand your main course repertoire. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 526 calories, 63g of protein, and 19g of fat. This recipe serves 14. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes about 4 hours and 25 minutes. If you have roasted chestnuts, honey, thyme, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Pomegranate-Glazed Turkey With Wild Rice Stuffing, Maple-Glazed Turkey with Wild Rice Stuffing, and Maple-bacon Glazed Turkey With Wild Rice & Cornbread Stuffing &.

Instructions

Combine the wild rice, 3 cups water and 1 teaspoon salt in a medium pot. Bring to a boil over high heat, stirring once. Reduce the heat to low, cover and cook until the rice absorbs all of the liquid, 45 to 55 minutes.

Ingredients you will need

Wild Rice

Water

Rice

Salt

Equipment you will use

Pot

Meanwhile, preheat the oven to 350 degrees F.

Equipment you will use

Oven

Spread the chestnuts on a baking sheet and toast in the oven to remove some of their moisture, about 10 minutes.

Ingredients you will need

Chestnuts

Spread

Toast

Equipment you will use

Baking Sheet

Oven

Melt the butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, thyme, savory and parsley and cook until the onion softens, about 5 minutes. Stir in the cooked rice and the toasted chestnuts and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooked Rice

Chestnuts

Parsley

Onion

Thyme

Remove from the heat and cool slightly.

Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Season the cavity with salt and loosely fill with the rice stuffing, leaving space for the rice to expand during cooking.

Ingredients you will need

Stuffing

Whole Turkey

Water

Rice

Salt

Equipment you will use

Paper Towels

Put the pancetta slices over the cavity opening and secure with toothpicks or skewers to enclose the stuffing. Truss the legs and wings with kitchen twine.

Ingredients you will need

Pancetta

Stuffing

Chicken Wings

Equipment you will use

Kitchen Twine

Toothpicks

Skewers

Rub the outside of the turkey with salt and pepper and place on a rack in a roasting pan. Roast until the skin is golden brown and a thermometer inserted into the breast registers 165 degrees F to 170 degrees F, 2 hours 30 minutes to 3 hours.

Ingredients you will need

Salt And Pepper

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer the turkey to a platter and let rest 30 minutes. Meanwhile, pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey. Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes. Season with salt and pepper.

Ingredients you will need

Pomegranate Juice