Roast Turkey with Pomegranate Gravy

Name: Roast Turkey with Pomegranate Gravy
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 7 Tbsps all-purpose flour; 1 onion, quartered; 118 milliliters fresh pomegranate juice (see cooks note, below); 10 servings Garnish: quartered pomegranates; 1 Tbsp salt; 118 milliliters sugar; 4 larges fresh thyme sprigs; 10 servings Pan juices (and roasting pan) from turkey; 6 kilograms turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock; 710 milliliters About hot turkey giblet stock; 1 sticks unsalted butter, 5 tablespoons softened and 5 tablespoons melted; 237 milliliters water

You can never have too many main course recipes, so give Roast Turkey with Pomegranate Gravy a try. This recipe makes 10 servings with 917 calories, 113g of protein, and 41g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. A mixture of pepper, garnish: pomegranates, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Put oven rack in lower third of oven and preheat oven to 350°F.

Equipment you will use

Oven

Rinse turkey inside and out and pat dry. Working from neck (small) cavity, run your fingers between skin and meat to loosen skin from breast, legs, and thighs, being careful not to tear skin. Rub softened butter between skin and flesh, then sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewer and fold wing tips under breast. Stuff large cavity with onion and thyme sprigs and tie drumsticks together with kitchen string.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Chicken Drumsticks

Butter

Whole Turkey

Onion

Meat

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Metal Skewers

Brush skin all over with some melted butter.

Ingredients you will need

Butter

Put turkey on rack in a large flameproof roasting pan and roast, basting with some melted butter and/or pan juices every 20 minutes (if turkey is browning too fast, cover loosely with foil), until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 1/2 to 3 1/2 hours.

Ingredients you will need

Butter

Whole Turkey

Bone

Equipment you will use

Roasting Pan

Kitchen Thermometer

Aluminum Foil

Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter (do not clean roasting pan) and let stand, loosely covered, 30 minutes (temperature of thigh meat will rise to 180°F).

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Roasting Pan

Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

Ingredients you will need

Caramel

Sugar

Equipment you will use

Sauce Pan

Add 1/2 cup pomegranate juice (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved.

Ingredients you will need

Pomegranate Juice

Caramel

Remove syrup from heat.

Ingredients you will need

Syrup

Pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off fat and reserve 1/4 cup of it.

Equipment you will use

Sieve

Bowl

Frying Pan

Add enough turkey stock to pan juices to total 3 1/2 cups liquid. Straddle roasting pan across 2 burners, then add water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.

Ingredients you will need

Turkey Stock

Water

Equipment you will use

Roasting Pan

Pour through fine-mesh sieve into glass measure with stock.

Ingredients you will need

Stock

Equipment you will use

Sieve

Whisk together reserved fat and flour in a 3-quart heavy saucepan and cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add hot stock mixture in a stream, whisking constantly to prevent lumps. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper and stir in remaining tablespoon pomegranate juice.

Ingredients you will need

Pomegranate Juice

Pomegranate Syrup

Salt And Pepper

Whole Turkey

Gravy

Stock

Equipment you will use

Whisk

Remove string and skewer from turkey and discard onion and thyme from cavity.

Ingredients you will need

Whole Turkey

Onion

Thyme

Equipment you will use

Skewers

Serve turkey with gravy on the side.

Ingredients you will need

Whole Turkey

Gravy

Cut 2 to 3 pomegranates in half crosswise, then juice with a manual or electric juicer; alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and let drain, pressing on and discarding solids.• Pomegranate syrup can be made 1 day ahead and kept, covered, at room temperature.

Ingredients you will need

Pomegranate Syrup

Pomegranate