My friend – let’s call her “Erma” – is looking for something different to make for Christmas dinner this year.
I can’t use her real name because she doesn’t want her mother-in-law to know she’s looking for a new recipe. You see, every year since she’s been married (all 23 of them) her mother-in-law bakes the turkey for Christmas dinner. And every year (all 23 of them) Erma’s holiday dinner is dry and flavorless.
“She doesn’t put anything on it,” Erma laments. “She just plops it in the pan and sticks it in the oven! Plus, she cooks it too long.”
But this year, Erma is hosting Christmas dinner for the first time. Her mother-in-law is relinquishing the kitchen, her only request being that they still have turkey for Christmas dinner, as is family tradition.
Erma is more than happy to oblige, but is looking for a way to liven up the Yuletide bird.
She found this recipe on the Honeysuckle Turkey website when she searched “Christmas turkey recipes.” Coincidentally, Honeysuckle turkeys are on sale this week at Brookshire’s, so it’s the perfect time to buy one for your Christmas dinner.
Using the juice and the sweet syrup should make this bird juicy and flavorful! Maybe it’ll even start a new tradition.
Maple Pomegranate-Glazed Turkey
1 12-lb Honeysuckle White® Fresh All Natural Whole Turkey
1/4 cup unsalted butter, melted
salt and pepper, to taste
1 1/2 cups chicken broth
1 cup pomegranate juice
1/4 cup maple syrup
Preheat oven to 325° F. Unwrap the turkey in the sink and pat dry with paper towels. Remove the neck, giblets and any excess fat from the turkey; discard.
Coat the outside of the turkey with butter, sprinkle with salt and pepper and place on a rack in a large roasting pan. Roast for 1 hour.
Combine the chicken broth, pomegranate juice and maple syrup in a non-stick skillet and bring to a simmer over low heat. Cook, stirring occasionally, until reduced to about 1/3 cup, about 30 minutes.
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 165° F.
Transfer the turkey to a platter, tent with foil and let rest 30 minutes before slicing.
Recipe from honeysucklewhite.com
Nutritional Information: Calories Per Serving: 927, Calories from Fat: 240, Fat: 27 g, Trans Fat: 0 g, (10 g Saturated Fat), Cholesterol: 354 mg, Sodium: 447 mg, Potassium: 1792 mg, Carbohydrates: 29 g, Fiber: 0 g, Sugar: 25 g, Protein: 134 g.
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