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How to Make Roasted Turkey with Pomegranate Citrus Glaze

Roasted Turkey

Ingredients:

2 Tablespoons fresh rosemary, chopped
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh sage, chopped
Zest 2 lemons
2 teaspoons freshly ground black pepper
¾ teaspoon sea salt
Olive oil cooking spray
1 (14-16 pound) turkey, defrosted and brought to room temperature
1 lemon, quartered
1 onion, quartered
¼ cup low-sodium chicken broth
1 recipe Pomegranate and Citrus Glaze

Instructions:

Preheat oven to 325 degrees. In a small bowl, stir together fresh herbs, lemon zest, pepper and salt. Set aside. Prepare turkey for roasting by removing the giblets and neck bone. Rinse and pat it dry, stuffing cavity with quartered lemon and onion, and then securing the legs and wings. Season the inside and outside of the turkey with the rosemary mixture, making sure to put some of the seasoning under the skin of the breast meat, as well. Place turkey in a roasting pan that’s been sprayed with cooking spray.

Transfer turkey to oven and roast for a total time of 3-1/2 to 4-1/2 hours. While turkey roasts, make the Pomegranate and Citrus 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 reads 160 degrees), uncover and baste with half of the Pomegranate and Citrus Glaze. The turkey is done when juices run clear and a meat thermometer registers 180 degrees when inserted into the deepest part of the turkey’s thigh.

Remove the turkey from the oven and let it rest for 20 minutes. Add ¼-cup broth to remaining Pomegranate and Orange Glaze and reheat on low until hot but not bubbling.

Pomegranate and Citrus Glaze

Ingredients:

3/4 cups 100 percent pomegranate juice
¾ cups orange juice
½ cup low-sodium chicken broth
¼ cup no sugar-added orange jam
2 Tablespoons raw organic honey

Instructions:

In a small saucepan, combine juices, ½ cup broth, jam and honey. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 10 to 15 minutes. Remove from heat and let rest at room temperature for 20 minutes to allow glaze to thicken.

These recipes were modified and adapted, using a recipes from "Clean Eating Magazine" (November/December 2009).
 

Here's how we remixed these recipes, including the nutrition information and shop smarter tips!

The Remix Revealed   Nutrition Information   Shop Smarter Tips

Here's how this roasted turkey with pomegranate and citrus glaze recipe was remixed:

  • Instead of butter, we’re basting this bird with a pomegranate juice and citrus glaze. Pomegranate juice contains powerful antioxidants called polyphenols, which helps the body fight off cancer-causing, free radicals.
     
  • It's safer to cook and serve dressing/stuffing on the side, which is why this bird is roasted but not stuffed. Instead of stuffing the bird, garnish the serving platter with fresh fruit and herbs such as oranges, roasted garlic, fresh thyme, sage and parsley.
     
  • The fat-free glaze can double as a flavorful sauce if you add broth to thin the sauce. It will also cut back on the sugar content, as well. Or, it can be used instead of gravy and/or jellied cranberry sauce. Double the batch and serve half of it on the side. It will also work as a glaze for a holiday ham.

A serving of traditionally-roasted, dark-meat turkey with pan gravy can come in at 685 calories and 31.4 grams of fat. You’ll save calories and fat grams by eating the white meat only without the skin. This remixed recipe is a much healthier choice that tastes good and it’s good for you. Here’s the nutritional breakdown for 6 ounces of turkey and a 1/4-cup glaze.

Calories: 308
Fat: 5.1 grams
Saturated Fat: 1.6 gram
Cholesterol: 1.75 mg
Sodium: 226 mg
Carbohydrates: 12 grams
Fiber: 0.8 grams
Protein: 52.8 grams

Here are two insider tips you need to know when shopping for and cooking a roasted turkey:

  • Turkeys average about $3.99 per pound during the off-season. It’s best to buy a couple of frozen turkeys during the holiday season when they are on sale and supplies are at their peak, if you have a place to store them. They will keep for months as long as they stay frozen.
     
  • Don’t toss the turkey carcass. Instead, make turkey broth for pennies. You can use it for the base of a variety of soups and stews. It's also a great way to use leftover veggies and turkey meat.
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