Here it is the day before Thanksgiving and I am just now posting a turkey recipe. With the craziness of the retail world at the moment I’m running way behind, and totally living a lifestyle that screams quick and easy (without fast food) as we plan to entertain friends for the Thanksgiving holiday tomorrow. I know you are thinking I’ve lost my mind with the concept of an easy turkey for Thanksgiving dinner, but seriously, this one is easy-peasy!
And tastes absolutely delicious, too.
I’ve made this one multiple times over the last nine years as it was a recipe I found in a magazine (can’t remember which one) and have held onto for many an occasion. With eight simple ingredients and absolutely no stuffing (unless you want to take the time), grab a roasting pan and let’s get to it!
3 sticks unsalted butter
8 c. pomegranate juice
1 c. unsalted chicken broth
1¾ tsp. pink salt (so much healthier than table salt)
1½ tsp. pepper
½ c. fresh sage leaves
2 sprig fresh rosemary leaves
Cheesecloth (I found mine at Fresh Market with the parchment paper & foil)
ROASTING THE BIRD
1. Preheat the oven to 350º. In a saucepan on the stove, combine 1 cup of pomegranate juice, 1 cup unsalted chicken stock, 1 teaspoon salt & 1 teaspoon pepper, and the 3 sticks of butter together, bring to a boil, and then remove from heat.
2. While your pom mixture is heating up, sprinkle a little pink salt & freshly ground black pepper inside the cavity and on the outside of the bird, placing him in a large roasting pan.
3. Remove your heated pom mixture from the hot eye and let cool just a few minutes. Fold your cheesecloth so that it will fit the entire bird. Soak it in the pom mixture so that it is completely saturated.
Do not squeeze the juice from the cheesecloth and place it over the top of the turkey. Make sure the chicken wing tips and everything are covered by the cheesecloth.
4. Pour the remainder of the pom juice over the turkey and place in the oven. Baste with the juices every 20-30 minutes, keeping the cheese cloth saturated. Basting with the cheesecloth helps to keep your bird super moist and the skin from burning! Roast until the breast of the turkey reaches 165º; up to 5 hours depending on the size of your bird! Let stand in the pan (continuing to baste if you desire) for about 20 minutes before carving.
5. This turkey has a thick pomegranate sauce that accompanies it. You can begin making it when your turkey has about an hour left to cook. Take the remaining Pomegranate juice, the sage and rosemary and place in a saucepan; bring it to a boil.
Reduce heat and simmer, stirring occasionally, until the sauce is fairly syrupy; about an hour. Strain the herbs from the sauce and serve with a ladle at the table.
6. After your turkey has rested, carefully remove the cheesecloth from the turkey, being careful not to tear the skin. Arrange on a platter with pomegranate garnish & carve to serve.
That’s it ladies and gentleman… a super easy turkey recipe for a most moist and flavorful turkey this Thanksgiving Day!