Mains

POM Wonderful Glazed Turkey

This sweet, juicy glaze proves the perfect match for a roast turkey for a special occasion.

Serves 10-12.
Prep Time: 1 hour.
Cooking Time: 3-4 hours (plus 15 minutes' standing time).

Ingredients

• 1 x 3.5 - 5.5kg turkey
• 1 tsp crushed dried marjoram
• 1/4 tsp freshly ground black pepper
• 1 medium unpeeled orange, cut into wedges
• 1 stalk celery, quartered
• 500g carrots or parsnips, peeled and cut into 3cm pieces (3 cups)
• 2 large quinces, or firm-ripe pears, peeled, cored and quartered
• 1/2 cup chicken stock

Glaze

• Juice from 3-5 large POM Wonderful pomegranates
• 1 1/2 cups plum jam
• 1/2 cup apple cider or juice
• 3 tbsp soy sauce
• 1 1/2 tsp grated lemon peel
• 1 tbsp cornflour
• 1 tbsp water
• 1/4 cup arils from 1 large POM Wonderful pomegranate to garnish (optional)

Cooking Instructions

• Rinse turkey, pat dry. Sprinkle marjoram and pepper on the skin and inside cavity.
• Stuff cavity with orange and celery pieces. Pull neck skin to back; fasten with a skewer. Ties drumsticks to tail. Twist wing tips under back.
• Place turkey breast side up on a rack in a shallow roasting pan. Brush with oil. Insert meat thermometer in centre of one thigh, not touching bone.
• Roast turkey, uncovered, in 160°C oven for 2 1/4 hours, basting with pan juices every 30 minutes.
• Prepare fresh pomegranate juice: For 1 cup of juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
• To prepare the glaze, combine juice, jam, apple cider, soy sauce and lemon peel in a saucepan. Bring to the boil, reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Reserve 1/2 cup of glaze for basting turkey.
• Prepare garnish: Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.
• Add carrots and quince to pan; pour stock over vegetables. Roast for 45 minutes (3.5kg bird) to 1 3/4 hours more (5.5kg bird), until meat thermometer registers 83°C (180°F), basting occasionally with pan juices.
• Baste bird with 1/2 cup reserved glaze during last 15 minutes of roasting.
• To serve, allow turkey to stand, covered, 15 minutes before carving.
• Stir cornflour into water, stir into remaining glaze in saucepan.
• Bring to the boil, reduce heat and simmer for 1 minute.
• Remove orange and celery from cavity, slice turkey.
• Arrange on a platter with carrots and quince; garnish with reserved arils. Serve with hot thickened glaze.