Roast Turkey with Pomegranate Gravy Recipe

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Ingredients:

Serving

1 (14- to 16-lb) turkey , any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock
1 1/4 sticks unsalted butter, 5 tbsp softened and 5 tbsp melted
1 tbsp salt
1 1/2 tsp black pepper
1 onion, quartered
4 large fresh thyme sprigs
1/2 cup sugar
1/2 cup plus 1 tbsp fresh pomegranate juice ( see cooks' note, below)
pan juices (and roasting pan) from turkey
about 3 cups hot turkey giblet stock
1 cup water
6 1/2 tbsp all-purpose flour
garnish: quartered pomegranates

Directions:

Roast turkey: Put oven rack in lower third of oven and preheat oven to 350°F.
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. Brush skin all over with some melted 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.
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).
Make gravy while turkey stands: 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. 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. Remove syrup from heat.
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. 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. Pour through fine-mesh sieve into glass measure with stock.
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. 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.
Remove string and skewer from turkey and discard onion and thyme from cavity. Serve turkey with gravy on the side.
Cooks' notes: 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3247.25 Kcal (13596 kJ)
Calories from fat	619.18 Kcal
		% Daily Value*
Total Fat	68.8g	106%
Cholesterol	691mg	230%
Sodium	40044.49mg	1669%
Potassium	12305.53mg	262%
Total Carbs	104.59g	35%
Sugars	9.93g	40%
Dietary Fiber	0.57g	2%
Protein	466.71g	933%
Vitamin C	1mg	2%
Vitamin A	0.2mg	6%
Iron	97.9mg	544%
Calcium	115.3mg	12%

Amount Per 100 g
Calories	14.28 Kcal (60 kJ)
Calories from fat	2.72 Kcal
		% Daily Value*
Total Fat	0.3g	106%
Cholesterol	3.04mg	230%
Sodium	176.11mg	1669%
Potassium	54.12mg	262%
Total Carbs	0.46g	35%
Sugars	0.04g	40%
Dietary Fiber	0g	2%
Protein	2.05g	933%
Iron	0.4mg	544%
Calcium	0.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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salty
savory
bitter
sweet

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