Prep 15 mins
Cook 4 hrs
This is a contemporary way to do the holiday turkey. I found this in a cooking club of america magazine. A great wine to serve with this dish is a hearty zinfandel, something from the Sonoma County would be perfect. Check out my menu for some good pairings.
- 5 sprigs fresh thyme (2 tsp dried)
- 1 (10 -12 lb) turkey
- 5 garlic cloves, halved
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon coarse salt
- 1⁄4 teaspoon fresh cracked pepper
- 2 cups water
- 1⁄3 cup pomegranate juice
- 1⁄3 cup port wine (can sub 1/3 cup pomegranate juice mixed with 1 tsp honey)
- 1 tablespoon honey
- Heat oven to 325. Spray roasting rack with cooking spray; place in shallow roasting pan. Place thyme in cavity of turkey. Rub garlic over breast, thighs and legs; place in cavity. Place turkey on rack. Brush with oil; sprinkle with salt and pepper. Press legs wide open to allow heat to enter cavity. Pour water into bottom of pan.
- Bake 3 1/2 hours to 4 hours or until internal temperature of thickest part of thigh reaches 180 degrees. (Add addition water to pan if water evaporates.) Cover breast loosely with foil when starting to brown (about halfway through baking).
- Meanwhile, boil pomegranate juice, port, and honey in medium skillet over high heat 4 to 5 minutes or until slightly thickened to glaze consistency and bottom of skillet appears while stirring (glaze will thicken more while standing). Remove foil from turkey during last 15 minutes of baking; brush with glaze (glaze will bead up on turkey at first but will begin to adhere with additional brushing).
- Cover turkey loosely with foil and let stand 15 minutes before carving.