Pomegranate Maple Glazed Turkey
- Will vary Servings
- 10 mins Prep Time
- Will vary Total Time
Ingredients
- 1 Fresh Young Turkey
- 1/4 cup melted unsalted butter
- 1 1/2 cups chicken broth
- 1 cup pomegranate juice
- 1/4 cup maple syrup
- Salt and freshly ground black pepper
| Serving Size | About 3 oz. cooked turkey and 2 tsps. glaze |
|---|---|
| Amount Per Serving | |
| Calories | 250 |
| Calories from Fat | 120 |
| % Daily Value* | |
| Total Fat 14g | 22% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 95mg | 32% |
| Sodium 370mg | 15% |
| Total Carbohydrates 11g | 4% |
| Dietary Fiber 0g | 0% |
| Sugars 10g | |
| Protein 24g | |
|
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
6%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Preheat oven to 325° F. Locate and set aside neck and giblets package from inside the turkey cavity. Unwrap the turkey in the sink and pat dry with paper towels. -
Step 2
Coat the outside of the turkey with butter, sprinkle with salt and pepper, and place on a rack in a large roasting pan and roast for 1 hour. -
Step 3
Combine the chicken broth, pomegranate juice and maple syrup in a nonstick skillet and bring to a simmer over low heat. Cook, stirring occasionally, until reduced to about 1/3 cup, about 30 minutes. -
Step 4
After 1 hour of roasting, begin basting with the glaze. If the bird gets too dark, cover loosely with foil. Continue roasting until a thermometer inserted into the breast reaches 170° F. -
Step 5
Transfer the turkey to a platter, tent with foil and let rest 30 minutes before slicing.
Made with:
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