email this pageIngredients
Glaze:
1 tablespoon cornstarch
1/3 cup pomegranate juice
1/4 cup honey
2 tablespoons balsamic vinegar
1/8 teaspoon cardamom (optional)
Turkey:
1 (12- to 14-pound) turkey
1 teaspoon salt
1/4 teaspoon black pepper
Instructions
1 tablespoon cornstarch
1/3 cup pomegranate juice
1/4 cup honey
2 tablespoons balsamic vinegar
1/8 teaspoon cardamom (optional)
Turkey:
1 (12- to 14-pound) turkey
1 teaspoon salt
1/4 teaspoon black pepper
1. To make the glaze, in a small saucepan, dissolve cornstarch in half the pomegranate juice; stir in remaining juice, honey, vinegar and cardamom. Bring to a boil; cook 1 minute, whisking until smooth.
2. To make the turkey, preheat the oven to 375F. Remove giblets and neck from turkey and rinse, inside and out, with cold water. Pat dry. Sprinkle evenly with salt and pepper.
3. Coat a rack and shallow roasting pan with cooking spray; place turkey breast side up on the rack. Roast 1 1/2 hours; rotate pan and roast 1 hour. Brush about half the glaze over entire surface; return to oven. Roast 10 minutes longer; repeat with remaining glaze and roast 10 minutes longer or until turkey reaches 165F. Let turkey stand 10 minutes before carving. Serves 12.
Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.
Nutritional Information
2. To make the turkey, preheat the oven to 375F. Remove giblets and neck from turkey and rinse, inside and out, with cold water. Pat dry. Sprinkle evenly with salt and pepper.
3. Coat a rack and shallow roasting pan with cooking spray; place turkey breast side up on the rack. Roast 1 1/2 hours; rotate pan and roast 1 hour. Brush about half the glaze over entire surface; return to oven. Roast 10 minutes longer; repeat with remaining glaze and roast 10 minutes longer or until turkey reaches 165F. Let turkey stand 10 minutes before carving. Serves 12.
Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.
Per serving: 280 calories, 11g fat, 32g prot., 11g carbs., 0g fiber, 370 mg sodium.
