Ziyad Pomegranate Molasses Turkey
Type of Turkey: For brining the bird, make sure you use fresh or frozen turkey that's not kosher or pre-salted. If you are not sure make sure you read the label, otherwise your meat will be way too salty.
Type of salt: Pay attention to the type of salt you use. In my recipes I use kosher Morton salt, which is coarser than regular table salt. So if you are using fine table salt, make sure you use half the amount this recipe calls for.
General rules to cook by when making a turkey: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt and 1/4 teaspoon fresh ground black pepper
Seasoning: For every 5 pounds of turkey use 1/2 teaspoon dried herbs or 1 tsp of fresh herbs. My favorite herbs for poultry: sage, Rosenary, Thyme.
Mix the dry brine ingredients together.
Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for something else.
Pat the turkey dry. Pat the outside of the turkey dry with paper towels.
Loosen the skin. Using your fingers get under the skin and loosen the skin over the breast and between the thighs.
Season the turkey from the inside out making sure you also season the cavity.
Refrigerate. Place the turkey breast-side up in a roasting pan or large zip bag and refrigerate 1-3 days. Cover it for the first day to draw out the moisture and creating the natural brine. Then uncovered for a day so the moisture can be absorbed right back into the meat.
Bring you turkey to room temperature. Take your turkey out of the fridge an hour before you plan to roast it.
Preheat oven to 450°F.
Pat your Turkey dry with paper towels make sure your turkey is as dry as possible so it browns nicely.
Stuff the turkey's cavity with all the flavorings (Apple, Orange, onion, garlic, sage, celery, bay leaf and thyme).
Tie the turkey legs together with a piece of butcher's twine and tuck the wings back so they don’t burn.
Rub the ghee all over the turkey, pull the skin away from the breast making sure you don’t tear it and rub underneath the skin as well.
Add a cup of broth to the roasting pan and roast the turkey for 30 minutes at 450°F.
After 30 minutes, turn the oven down to 350°F and continue roasting
Tip: to avoid over browning, especially on the breast: With a piece of foil large enough to cover turkey breast, cover breast with foil.
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer about 8 to 10 minutes until slightly thickened and syrupy. Strain the mixture through a sieve and discard the solids.
After turkey has roasted for 2 hours, brush pomegranate glaze mixture over turkey. Continue to brush turkey with pomegranate glaze mixture every 20-30 minutes until a thermometer inserted into the thickest part of the thigh reads 165°F.
When the turkey is done, let it rest covered for at least 20 minutes so the juices get redistributed back into the meat.
transfer to a cutting board or serving plate, carve, and serve.
Ingredients
Directions
Type of Turkey: For brining the bird, make sure you use fresh or frozen turkey that's not kosher or pre-salted. If you are not sure make sure you read the label, otherwise your meat will be way too salty.
Type of salt: Pay attention to the type of salt you use. In my recipes I use kosher Morton salt, which is coarser than regular table salt. So if you are using fine table salt, make sure you use half the amount this recipe calls for.
General rules to cook by when making a turkey: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt and 1/4 teaspoon fresh ground black pepper
Seasoning: For every 5 pounds of turkey use 1/2 teaspoon dried herbs or 1 tsp of fresh herbs. My favorite herbs for poultry: sage, Rosenary, Thyme.
Mix the dry brine ingredients together.
Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for something else.
Pat the turkey dry. Pat the outside of the turkey dry with paper towels.
Loosen the skin. Using your fingers get under the skin and loosen the skin over the breast and between the thighs.
Season the turkey from the inside out making sure you also season the cavity.
Refrigerate. Place the turkey breast-side up in a roasting pan or large zip bag and refrigerate 1-3 days. Cover it for the first day to draw out the moisture and creating the natural brine. Then uncovered for a day so the moisture can be absorbed right back into the meat.
Bring you turkey to room temperature. Take your turkey out of the fridge an hour before you plan to roast it.
Preheat oven to 450°F.
Pat your Turkey dry with paper towels make sure your turkey is as dry as possible so it browns nicely.
Stuff the turkey's cavity with all the flavorings (Apple, Orange, onion, garlic, sage, celery, bay leaf and thyme).
Tie the turkey legs together with a piece of butcher's twine and tuck the wings back so they don’t burn.
Rub the ghee all over the turkey, pull the skin away from the breast making sure you don’t tear it and rub underneath the skin as well.
Add a cup of broth to the roasting pan and roast the turkey for 30 minutes at 450°F.
After 30 minutes, turn the oven down to 350°F and continue roasting
Tip: to avoid over browning, especially on the breast: With a piece of foil large enough to cover turkey breast, cover breast with foil.
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer about 8 to 10 minutes until slightly thickened and syrupy. Strain the mixture through a sieve and discard the solids.
After turkey has roasted for 2 hours, brush pomegranate glaze mixture over turkey. Continue to brush turkey with pomegranate glaze mixture every 20-30 minutes until a thermometer inserted into the thickest part of the thigh reads 165°F.
When the turkey is done, let it rest covered for at least 20 minutes so the juices get redistributed back into the meat.
transfer to a cutting board or serving plate, carve, and serve.
