Roast Turkey with Pomegranate Glaze

Roast Turkey with Pomegranate Glaze
Photo by Mark Thomas

Ingredients

  • 1 teaspoon dried crushed red pepper
  • 1 carrot
  • 1 celery stalk
  • 1 11- to 12-pound turkey; neck, heart, and gizzard reserved
  • 6 cups water
  • 1 onion
  • 2 tablespoons extra-virgin olive oil
  • + 8 more ingredients
    • 1 tablespoon coarse kosher salt
    • 1 lemon
    • 10 fresh mint sprigs
    • 1 cup orange juice
    • ½ cup pomegranate molasses
    • 1 onion
    • 3 tablespoons unsalted butter
    • 4 fresh parsley sprigs

Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour. Strain; discard solids. Chill 3/4 cup broth for Bread Dressing with Dried Apricots, Pistachios, and Mint . Position rack in bot...

View full recipe at Epicurious

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