RACHAEL RAY ROASTING PAN RECIPES

Steps:

• Make the Roasted Garlic-Sage Butter: Combine the butter, garlic, salt and pepper in a food processor and process until smooth
• Scrape the mixture into a bowl and fold in the sage
• The butter can be made 1 day in advance and stored covered in the refrigerator
• Bring to room temperature before using
• Make the Pomegranate-Black Pepper Glaze: Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using
• Preheat the oven to 425F
• Rub the entire turkey, including the cavity with the Roasted Garlic-Sage butter and season well with salt and pepper
• Place the turkey on a rack and place the rack into a large roasting pan
• Add 2 cups of chicken stock to the bottom of the pan and transfer to the oven
• Roast the turkey for 30 minutes then reduce the heat to 375
• Begin basting (after 30 minutes) with the stock/pan drippings every 15 minutes, adding more stock to the bottom of the pan, if needed
• Roast until an instant-read thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast registers 160 degrees, about 3 1/2-4 hours
• Begin brushing with the Pomegranate-Black Pepper Glaze during the last 30 minutes of roasting
• Remove the turkey from the oven, brush with more of the glaze and let the turkey rest, loosely tented, for at least 15 minutes before slicing

Steps:

• Preheat the oven to 475˚F
• In a small bowl, combine all the rub ingredients
• Brush the tenderloin lightly with a couple of teaspoons olive oil
• Completely coat the tenderloin with all of the rub, pushing it into every little nook
• Rub a roasting rack with a teaspoon of oil to keep the meat and rub from sticking
• Arrange the tenderloin on the rack and place in the roasting pan
• Insert a meat thermometer into the thickest part of the tenderloin
• Place the tenderloin in the oven and roast for 10 minutes
• Reduce the heat to 425˚F and continue roasting for 20 to 25 minutes more, until the thermometer registers 130˚F for medium-rare
• Transfer the meat to a cutting board and rest for 10 minutes before slicing