Pomegranate Roast Turkey

Roast Turkey with Pomegranate Glaze

Ingredients:

one 11-12 pound organic, free-range turkey or a heritage turkey
1 apple, halved
1 onion, quartered
4 fresh thyme sprigs
1/4 cup pomegranate molasses (available at health food stores, Middle Eastern shops, online, or make your own)
1/2 cup maple syrup
2 Tb. organic butter
2 Tb. free-range duck or goose fat- optional, or use additional butter
2 carrots, chopped
1 onion, chopped
4 shallots, chopped
2 ribs celery, chopped

Direction for the glaze:

In a small saucepan, heat pomegranate molasses, maple syrup, butter, and duck fat over medium heat. Stir until butter and duck fat are melted. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and cool.

Direction for the turkey:

Heat oven to 425°F. Starting at the neck end, use your (very clean) hands to carefully loosen the skin over the breast, thighs and legs.

Using your hand or a pastry brush, apply a thin coat of the glaze over meat under skin. Brush or spoon additional glaze over the turkey. Scatter chopped vegetables over the bottom of the roasting pan and place turkey on a rack in the pan. Cook turkey at 425°F. for 30 minutes, glaze the turkey again, then reduce heat to 325°F.

Cover the turkey loosely with foil. Add giblet broth//water to the pan as needed to prevent the vegetables from burning. For the last 20-30 minutes of cooking, turn the oven back to 425°F. and roast it at that temperature so that a nice browned exterior is achieved.

Remove the turkey from the oven and allow it to rest for 30-40 minutes under foil before carving. Remember not to discard your turkey bones- save them in the freezer to make your own stock.