Holiday Turkey with Pomegranate-Tangerine Glaze

For a wonderful holiday main, look no further than Allergic Living’s Turkey with Pomegranate-Tangerine Glaze. My latest take on turkey is as easy as it comes, since we’ll be adding most of the flavoring in the sweet and tangy glaze.

Beyond its flavor, my other favorite aspect of this holiday centerpiece is that the glaze’s pomegranate results in a roasted turkey with a golden mahogany hue. (See my recipe-testing photo below for a true sense of the final color.) It’s worth setting out the whole turkey before you carve, just so family or guests can marvel at it.

To decorate your turkey’s platter, buy a whole pomegranate and slice it into six to eight pieces to add hints of festive red. Also, purchase enough sage leaves and tangerines to have extra for styling this attractive bird.

Pomegranate-Tinged Sauce

The cooking time on this Pomegranate-Tangerine Glazed Turkey is slightly less than 2 hours when using a 10-pound turkey. There’s another hour and 15 minutes required for letting the chilled bird come to room temperature, and then letting it rest after roasting.

The tangy glaze can be prepared while the turkey rests on the counter. Or, it can be prepared up to two days in advance.

While it’s optional to this recipe, I’d recommend using the roasting pan’s drippings to make a pomegranate and tangerine-infused sauce. The easy instructions come at the end of the recipe. Just be aware that this isn’t gravy, it’s a sweet and sour sauce.

Serve the sauce either alongside the turkey or it will pair beautifully with sides such as roasted Brussels sprouts and carrots.

Serves 6 to 8
Free of: Top 9 allergens and gluten

Main photo Getty Images; test photo, Christina Frantzis

Ingredients for Turkey and Pomegranate Glaze

Pomegranate-Tangerine Glaze

3 cups 100% pomegranate juice
3/4 cup tangerine juice (3-4 tangerines, see Recipe Tip)
3 tbsp balsamic vinegar
3 tbsp granulated sugar
1 tbsp black peppercorns
1 shallot, peeled and sliced
8 sage leaves

Turkey

10-12 lb (4.5-5.5 kg) whole turkey, neck and giblets removed
1/2 cup dairy-free, soy-free buttery spread, softened
Salt
1 cup allergy-friendly chicken broth

Optional Sauce

2 tbsp cornstarch
1/2 cup (approx) allergy-friendly chicken broth

Recipe Tips

To juice a tangerine, cut it in half around the equator like a lemon. Then use a citrus reamer or juicer to extract the juice.

Instructions for Turkey and Pomegranate Glaze

Remove the fresh or thawed turkey from fridge. Using paper towel, pat the turkey dry all over. Place on a poultry rack fitted in a roasting pan and let sit at room temperature for 45 minutes to 1 hour. This takes the chill off for even cooking. (Note: per USDA safety guidelines, do not leave raw turkey out beyond 2 hours.)
For the pomegranate glaze, combine all ingredients in a large saucepan and place on the stove over high heat. Bring to a rolling boil and reduce heat to medium. Cook until the mixture is the consistency of maple syrup and reduced to 3/4 cup, about 35 minutes.
As the glaze cooks, preheat oven to 450 degrees F. Once the glaze is ready, strain it into a bowl and discard shallot slices and sage leaves. Set aside to cool. (The glaze can also be made up to 2 days in advance and stored in an airtight container in the fridge. Bring it to room temperature before using.)
To prep the turkey, rub softened buttery spread all over the outside and under the skin of the breast. Season well all over with salt, including inside the cavity. Tie the legs together with kitchen twine and tuck the wings under the turkey.
Roast the bird in the oven until skin is lightly golden and starting to crisp, 40 to 45 minutes. Reduce heat to 350 degrees F and baste turkey with chicken broth. Continue roasting about 45 minutes, until the internal temperature in the innermost part of the thigh is 155 to 160 degrees F.
During the final 20 minutes of roasting, brush the turkey all over with glaze every 10 minutes, reserving a few tablespoons to give it a final brush when it comes out of the oven. Remove from oven and lightly tent turkey with foil. The residual heat will continue to cook it to 170 degrees F. Let rest for 30 minutes before carving.
For optional sweet and sour sauce, place cornstarch in a small saucepan. Pour your roasting pan’s drippings into a large measuring cup and top up with chicken broth, until the total volume of liquid is 2 cups. Whisk the liquid into the cornstarch until smooth. Place saucepan on stove over medium heat, whisking continuously, until the mixture thickens, about 5 minutes.

Find more allergy-friendly holiday recipes here.

Christina Frantzis is recipe developer and food stylist. Her website is http://www.christinafrantzis.com