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Persian Pomegranate and Port Glazed Turkey with Walnut Sauce
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This Persian-inspired Pomegranate and Port Glazed Turkey with Walnut Sauce brings a rich tapestry of flavor to your Thanksgiving table. Featuring a JENNIE-O® All-Natural* Young Turkey, this recipe blends sweet, tangy, and savory notes with a luxurious glaze of port wine and pomegranate juice, finished with a velvety walnut sauce infused with warm spices like turmeric, cinnamon, and nutmeg.
Perfect for gatherings of 8 to 12, this show-stopping centerpiece is a flavorful way to honor the past while creating new memories. Serve it with your favorite sides and let the rich aromas and vibrant colors spark conversation and connection.
*Minimally processed. No artificial ingredients
Total Time
3 hours 45 minutes
Serving Size
Makes 8-12 Servings
4
tablespoons butter, divided
1
medium red onion, chopped
1
cup port
1
cup pomegranate juice
1
cup chicken broth
Salt
Pepper
Turkey:
1
(12 to 14-pound) JENNIE-O® All-Natural* Young Turkey (*Minimally processed. No artificial ingredients), thawed, giblets and neck removed
Salt
1
small onion, quartered
1
lemon, quartered
1
small orange, quartered
4
cloves garlic, peeled
3
sprigs thyme
2
sprigs rosemary
2
cups chicken broth
1
cup pomegranate juice
2
tablespoons butter
2
tablespoons pomegranate molasses, reserved for finishing
Walnut Sauce:
1
tablespoon olive oil
1
onion, finely diced
1
tablespoon ground turmeric
1
teaspoon cinnamon
1/4
teaspoon fresh ground nutmeg
Up to 4 cups turkey or chicken broth
1/2
cup pomegranate molasses
2
tablespoons honey
3
cups walnut halves, ground finely and lightly toasted
Salt to taste
1.
In medium saucepan over medium heat, melt butter. Add red onion. Cook 3 to 5 minutes, or until onion softens. Add port and pomegranate juice. Simmer to reduce by half. Add chicken broth. Simmer again to reduce by half. Season with salt and pepper. Strain glaze; discard onions and bring back to simmer. Remove from heat. Whisk in 2 tablespoons butter. Reserve.
2.
Heat oven to 400°F. Pat turkey dry. Salt turkey inside and out. Add onion, lemon, orange, garlic, thyme and rosemary to cavity of turkey. Tie legs together with kitchen twine. Rub 2 tablespoons butter over entire turkey. Place turkey on rack in roasting pan, breast side up. Add 2 cups chicken broth and 1 cup pomegranate juice to pan. Roast 30 minutes. Brush warm glaze generously on turkey. Reduce oven temp to 350°F. Continue basting with warm glaze often during roasting time. Cook turkey 13 minutes per pound, about 2 ½ hours until turkey is done, or until meat thermometer inserted in thickest part of thigh reads 175°F. During last 10 minutes of roasting time, brush turkey with 2 tablespoons pomegranate molasses.
3.
In medium saucepan over medium heat, heat oil. Add onions. Cook slowly until golden. Add turmeric, cinnamon and nutmeg. Cook 1 minute, or until fragrant. Add broth and pan drippings from roasting pan. Stir in pomegranate molasses and honey. Bring to boil. Reduce heat to simmer. Stir in walnuts . Bring to simmer. Allow to reduce to desired thickness. Adjust seasonings.
Nutrition information not available.
