Here is a great recipe from the Eating Clean Magazine -
Pomegranate-Glazed Stuffed Roast Turkey!
| 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 room 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.
Timesaving Tip: Complete the Step-By-Step Turkey Prep Guide through Step Six up to 1 day ahead of your Thanksgiving dinner. Cover and refrigerate turkey. Stuff turkey just before roasting to prevent bacteria growth.
NUTRIENTS per serving
(4 oz skinless white meat, 1/2 cup stuffing, 2 tsp glaze):
- Calories: 320
- Total Fat: 4 g
- Sat. Fat: 2 g
- Carbs: 36 g
- Fiber: 5 g
- Sugars: 10 g
- Protein: 25 g
- Sodium: 530 mg
- Cholesterol: 60 mg
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