Text 22475, 70 rader
Skriven 2012-03-16 06:45:04 av Dave Drum (1:261/38)
Ärende: Cuisine 070
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Turkey w/Pomegranate Glaze
 Categories: Poultry, Vegetbles, Fruit
      Yield: 10 servings

MMMMM---------------------------TURKEY--------------------------------
     15 lb Self-basting turkey
      1 md Onion; quartered
      1    Apple; quartered
      1    Rib celery; in chunks
      1 tb Oil
           Salt and pepper

MMMMM---------------------------GLAZE--------------------------------
      1 c  Pomegranate juice
      2 tb Molasses
      1 tb Balsamic vinegar
      1 tb Dry mustard

  When it comes to Thanksgiving, tradition is the rule.
  Nothing "nouveau" or fancy here - this is holiday cooking at
  its best.

  Preheat oven to 325øF/160øC; place a foil-lined roasting rack in a
  roasting pan.

  Prepare turkey by removing the giblets, which are usually in
  the neck and body cavities. Save them to make gravy later.
  Cut through the skin to the bone around the end of the
  drumstick, then clip the tendons with shears. For extra
  flavor, fill the birdÆs cavity with onion, apple, and celery
  chunks.

  Tuck the wing tips behind the turkeyÆs back. This keeps the
  tips from burning during roasting. Overlap the ends of the
  legs, then tie them together at the knuckles using butcherÆs
  twine. Rub the entire turkey with oil, then season with lots
  of salt and pepper to coat the skin evenly.

  Place the turkey breast-side down on the foil-lined rack.
  The foil keeps the rack from marking the breasts. Position
  the pan so that the turkeyÆs legs point toward the back of
  the oven where itÆs hottest. After 2 hours, flip the
  turkey over by holding its ends using paper towels (remove
  foil). Return to oven. After another hour, take the
  temperature of the breast meat. Once it reaches
  150øF/65øC, start glazing. Brush the glaze over the
  turkey. Once the breast hits 160-165øF/70øC-73øC, remove
  the turkey, tent with foil, and let it rest 30 minutes
  before carving. While turkey roasts, prepare the glaze.

  Combine pomegranate juice, molasses, vinegar, and mustard in
  a saucepan; simmer over medium heat 2 minutes. Baste turkey
  with glaze. Allow turkey to rest before carving.

  Makes: 1 turkey

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 20 November 2009

  Uncle Dirty Dave's Archives

MMMMM

... The inventor of soda crackers has a place in hell. - Martin H. Fischer

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