Pomegranate-glazed turkey with cornbread seasoning

pomegranate-glazed turkey with cornbread seasoning
1 Item
2H 30M
3H 30M


Macerated fruit
Pomegranate-glazed turkey
Cornbread seasoning


1.Two days before, make macerated fruit. To make combine apricots, currants and brandy in small glass jar,cover; stand at room temperature for two days.
2.On the day you want to roast the turkey, preheat oven to moderate.
3.Discard neck from turkey. Rinse turkey under cold water; pat dry inside and out with absorbent paper.
4.Heat butter in large saucepan; cook whole shallots and apple, stirring, until browned lightly. Cool 10 minutes; stir in sage and peppercorns. Tuck wings under turkey; fill large cavity loosely with stuffing; tie legs together with kitchen string.
5.Place turkey on oiled wire rack in large shallow flameproof baking dish; pour the water, stock and brandy into dish. Brush turkey all over with melted butter; cover dish tightly with two layers of greased foil. Roast in moderate oven 2 hours 10 minutes.
6.Meanwhile, make cornbread seasoning. Line 7cm x 21cm loaf pan with baking paper, extending paper 5cm over long sides. Cook chorizo in large frying pan, stirring, until browned lightly. Add onion and shallot; cook, stirring, until onion softens. Add apple; cook, stirring, until browned lightly. Remove from heat; stir in sage, juice, cornbread and macerated fruit. Place seasoning in prepared pan in oven alongside turkey; cook, uncovered, in moderate oven during last 30 minutes of turkey roasting time.
7.Uncover turkey; brush with half of the molasses. Roast, uncovered, in moderate oven about 20 minutes or until browned all over and cooked through, brushing frequently with remaining molasses. Remove turkey from dish, cover turkey; stand 20 minutes.
8.Pour juice from dish into large jug; skim 1 tablespoon of the fat from juice, return to same dish. Skim and discard remaining fat from juice. Add flour to dish; cook, stirring, until mixture bubbles and is well browned. Gradually stir in juice; bring to a boil, stirring, until gravy boils and thickens. Strain gravy into same jug; serve turkey with cornbread seasoning and gravy.

To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear, the turkey is cooked. Alternatively, insert a meat thermometer into the thickest part of the thigh, without touching bone; it should reach 90°C. This recipe will serve between eight and 12 people depending on your menu.


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