Preparing a Thanksgiving turkey can be overwhelming for some, but we’ve broken it down into easy, manageable steps for a stress-free holiday. Here are a few more helpful hints for mastering the main event: To avoid overcooking, check your turkey early and often and test doneness with a meat thermometer, if possible. And, to avoid unnecessary mess (or dropping the main course!), many turkeys are sold with a string for lifting the finished bird out of the pan.
By Julie O’Hara
Serves 14
Makes 30 minutes
Total time 4 to 4 1/2 hours (includes roasting)
INGREDIENTS:
2 tbsp chopped fresh rosemary
Zest 1 lemon
1 tsp fresh ground black pepper
3/4 tsp sea salt
1 14- to 16-lb turkey, defrosted and brought to r oom temperature
Olive oil cooking spray
1/4 cup low-sodium chicken broth
1 recipe Mushroom & Leek Stuffing, at room temperature
INSTRUCTIONS:
Preheat oven to 325°F. In a small bowl, stir together rosemary, lemon zest, pepper and salt. Set aside.
Prep turkey, following the Step-By-Step Turkey Prep Guide.
Transfer turkey to oven and roast for a total time of 3½ to 4½ hours. While turkey roasts, make Pomegranate Glaze. After 2 hours of cooking, loosely cover turkey with foil to prevent over-browning. When turkey is 20 to 30 minutes from being done (meat temperature registers about 160°F), uncover and baste with half of Pomegranate Glaze. The turkey is done when juices run clear and a meat thermometer registers 180°F when inserted into the deepest part of the thigh and 165°F when inserted into the center of stuffing in the body cavity.
Remove turkey from oven and let rest for 20 minutes. Add remaining ¼ cup broth to remaining Pomegranate Glaze and reheat on low until hot but not bubbling. Spoon stuffing out of neck and body cavity and transfer to a serving bowl. Remove turkey skin and carve. Drizzle each serving with 2 tsp Pomegranate Glaze and serve.
