POMEGRANATE MOLASSES TURKEY RECIPES

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ZIYAD POMEGRANATE MOLASSES TURKEY – ZIYAD



Ziyad Pomegranate Molasses Turkey – Ziyad image

Ziyad Pomegranate Molasses Turkey

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 22

1 (14-to-16 pound) thawed if frozen whole turkey (make sure it’s not kosher or pre-salted)
3 tbsp kosher salt
1 ½ tsp dried herbs, such as thyme, sage, and rosemary, or a blend of the three.
1 tsp Ziyad Brand Ground Black Pepper
1 tsp sugar
½ lemon or orange halved
½ an apple halved
1 onion halved
2 stalks of celery chopped
1 Garlic bulb cut in half
2 bay leaves
Fresh thyme
1 tsp Ziyad Brand Sage
4 tbsp Ziyad Brand Ghee
1 cup chicken or turkey broth
1 cup Ziyad Brand Pomegranate Molasses
2 tbsp Juice of one orange
Juice of one lemon
1 tbsp Ziyad Brand Honey
Salt and pepper
3 garlic cloves finely minced
1 tsp Ziyad Brand Dried Sage

Steps:

  • Before you brine pay attention to your ingredients
  • Type of Turkey: For brining the bird, make sure you use fresh or frozen turkey that's not kosher or pre-salted. If you are not sure make sure you read the label, otherwise your meat will be way too salty.
  • Type of salt: Pay attention to the type of salt you use. In my recipes I use kosher Morton salt, which is coarser than regular table salt. So if you are using fine table salt, make sure you use half the amount this recipe calls for.
  • General rules to cook by when making a turkey: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt and 1/4 teaspoon fresh ground black pepper
  • Seasoning: For every 5 pounds of turkey use 1/2 teaspoon dried herbs or 1 tsp of fresh herbs. My favorite herbs for poultry: sage, Rosenary, Thyme.
  • To Dry-Brine a Turkey
  • Mix the dry brine ingredients together.
  • Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for something else.
  • Pat the turkey dry. Pat the outside of the turkey dry with paper towels.
  • Loosen the skin. Using your fingers get under the skin and loosen the skin over the breast and between the thighs.
  • Season the turkey from the inside out making sure you also season the cavity.
  • Refrigerate. Place the turkey breast-side up in a roasting pan or large zip bag and refrigerate 1-3 days. Cover it for the first day to draw out the moisture and creating the natural brine. Then uncovered for a day so the moisture can be absorbed right back into the meat.
  • Roasted Turkey with Pomegranate Molasses Glaze
  • Bring you turkey to room temperature. Take your turkey out of the fridge an hour before you plan to roast it.
  • Preheat oven to 450°F.
  • Pat your Turkey dry with paper towels make sure your turkey is as dry as possible so it browns nicely.
  • Stuff the turkey's cavity with all the flavorings (Apple, Orange, onion, garlic, sage, celery, bay leaf and thyme).
  • Tie the turkey legs together with a piece of butcher's twine and tuck the wings back so they don’t burn.
  • Rub the ghee all over the turkey, pull the skin away from the breast making sure you don’t tear it and rub underneath the skin as well.
  • Add a cup of broth to the roasting pan and roast the turkey for 30 minutes at 450°F.
  • After 30 minutes, turn the oven down to 350°F and continue roasting
  • Tip: to avoid over browning, especially on the breast: With a piece of foil large enough to cover turkey breast, cover breast with foil.
  • Glaze
  • Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer about 8 to 10 minutes until slightly thickened and syrupy. Strain the mixture through a sieve and discard the solids.
  • After turkey has roasted for 2 hours, brush pomegranate glaze mixture over turkey. Continue to brush turkey with pomegranate glaze mixture every 20-30 minutes until a thermometer inserted into the thickest part of the thigh reads 165°F.
  • To serve
  • When the turkey is done, let it rest covered for at least 20 minutes so the juices get redistributed back into the meat.
  • transfer to a cutting board or serving plate, carve, and serve.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

ZIYAD POMEGRANATE MOLASSES TURKEY – ZIYAD



Ziyad Pomegranate Molasses Turkey – Ziyad image

Ziyad Pomegranate Molasses Turkey

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 22

1 (14-to-16 pound) thawed if frozen whole turkey (make sure it’s not kosher or pre-salted)
3 tbsp kosher salt
1 ½ tsp dried herbs, such as thyme, sage, and rosemary, or a blend of the three.
1 tsp Ziyad Brand Ground Black Pepper
1 tsp sugar
½ lemon or orange halved
½ an apple halved
1 onion halved
2 stalks of celery chopped
1 Garlic bulb cut in half
2 bay leaves
Fresh thyme
1 tsp Ziyad Brand Sage
4 tbsp Ziyad Brand Ghee
1 cup chicken or turkey broth
1 cup Ziyad Brand Pomegranate Molasses
2 tbsp Juice of one orange
Juice of one lemon
1 tbsp Ziyad Brand Honey
Salt and pepper
3 garlic cloves finely minced
1 tsp Ziyad Brand Dried Sage

Steps:

  • Before you brine pay attention to your ingredients
  • Type of Turkey: For brining the bird, make sure you use fresh or frozen turkey that's not kosher or pre-salted. If you are not sure make sure you read the label, otherwise your meat will be way too salty.
  • Type of salt: Pay attention to the type of salt you use. In my recipes I use kosher Morton salt, which is coarser than regular table salt. So if you are using fine table salt, make sure you use half the amount this recipe calls for.
  • General rules to cook by when making a turkey: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt and 1/4 teaspoon fresh ground black pepper
  • Seasoning: For every 5 pounds of turkey use 1/2 teaspoon dried herbs or 1 tsp of fresh herbs. My favorite herbs for poultry: sage, Rosenary, Thyme.
  • To Dry-Brine a Turkey
  • Mix the dry brine ingredients together.
  • Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for something else.
  • Pat the turkey dry. Pat the outside of the turkey dry with paper towels.
  • Loosen the skin. Using your fingers get under the skin and loosen the skin over the breast and between the thighs.
  • Season the turkey from the inside out making sure you also season the cavity.
  • Refrigerate. Place the turkey breast-side up in a roasting pan or large zip bag and refrigerate 1-3 days. Cover it for the first day to draw out the moisture and creating the natural brine. Then uncovered for a day so the moisture can be absorbed right back into the meat.
  • Roasted Turkey with Pomegranate Molasses Glaze
  • Bring you turkey to room temperature. Take your turkey out of the fridge an hour before you plan to roast it.
  • Preheat oven to 450°F.
  • Pat your Turkey dry with paper towels make sure your turkey is as dry as possible so it browns nicely.
  • Stuff the turkey's cavity with all the flavorings (Apple, Orange, onion, garlic, sage, celery, bay leaf and thyme).
  • Tie the turkey legs together with a piece of butcher's twine and tuck the wings back so they don’t burn.
  • Rub the ghee all over the turkey, pull the skin away from the breast making sure you don’t tear it and rub underneath the skin as well.
  • Add a cup of broth to the roasting pan and roast the turkey for 30 minutes at 450°F.
  • After 30 minutes, turn the oven down to 350°F and continue roasting
  • Tip: to avoid over browning, especially on the breast: With a piece of foil large enough to cover turkey breast, cover breast with foil.
  • Glaze
  • Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer about 8 to 10 minutes until slightly thickened and syrupy. Strain the mixture through a sieve and discard the solids.
  • After turkey has roasted for 2 hours, brush pomegranate glaze mixture over turkey. Continue to brush turkey with pomegranate glaze mixture every 20-30 minutes until a thermometer inserted into the thickest part of the thigh reads 165°F.
  • To serve
  • When the turkey is done, let it rest covered for at least 20 minutes so the juices get redistributed back into the meat.
  • transfer to a cutting board or serving plate, carve, and serve.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

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