Honey Pomegranate Roast Turkey

 Naturally Gluten-Free Meals

Honey Pomegranate Roast Turkey

Serves 12 people

INGREDIENTS

1 10-12-Lb Turkey, unbasted, thawed

¼ Cup Butter, softened

¼ Cup Olive Oil

1 Tbl Fresh Thyme, chopped

½ Tsp Pepper

1 Cup Pomegranate Juice

¼ Cup Honey

INSTRUCTIONS

Heat oven to 325°F

Rinse turkey; remove any pieces or packets from inside, and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.

In small bowl mix butter, olive oil and thyme and rub mixture all over the turkey turning the turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper and add the steeped aromatics to the turkey's cavity. Roast turkey 2 hours 30 minutes.

Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.

Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.

Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey and cover. Let stand 20 to 30 minutes before carving. Reserve pan drippings for Gravy.

For the Aromatics

1 Red Apple, large chunks

1 Onion, large chunks

1 Cinnamon stick

1 Cup Water

4 Sprigs Rosemary

6 Leaves Sage

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Mix in the rosemary and sage and allow to cool before using.

Gravy

INGREDIENTS

2 Cups Turkey Drippings

2 Tbls Cornstarch

½ Cup Water, Milk or White Wine

Salt & Pepper, to taste

INSTRUCTIONS

When the roasted turkey is done and removed to cutting board, use a spatula to loosen and mix the pan drippings. Then pour everything through a strainer into a bowl and allow to cool slightly, letting the fat rise to the top.

Once the fats rise to the top skim off about ¼ cup of fat and pour that into a medium skillet or saucepan over medium heat. Skim and discard any remaining fat. Whisk the remaining drippings a bit and measure out 2 cups to add to the pot and bring everything to a simmer.

Create the slurry by mixing the cornstarch with your liquid of choice and whisk until smooth and dissolved. Whisk the slurry into the simmering drippings and continue to whisk until it begins to thicken. Add a salt and pepper to taste.

NOTE:  If you decide to use all the drippings; measure it all out and for each cup of liquid you want to thicken, you’ll need 1 tablespoon of cornstarch added to your liquid of choice.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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