Glazed with fresh tamarind, pomegranate molasses and brown sugar, this is the most flavour packed turkey you’ve ever tried.
1.5 cups pomegranate juice
1 cup fresh tamarind
¼ cup brown sugar
Juice of half a lemon
1 portion kaddi patta and ginger butter
2 navel oranges
½ cup white wine (or alternative of your choice – see notes)
Whole thawed turkey for roasting
- Cut oranges into quarters and place in a bowl. Add white wine, mix and cover. Let rest for 1-2 hours.
- Preheat the oven to 425 F
- Remove turkey from the fridge and pat dry. Remove any giblets from the cavity. Stuff the inside of the cavity with orange quarters and any remaining wine in the bowl.
- Lift the skin of the turkey breasts gently. Be careful not to tear the skin. Add the flavoured butter under the skin and push toward the neck. (You should use up more than half the butter in this area). Cover the legs and remaining turkey with the rest of the butter. Try to cover as much area as possible.
- Place the turkey in a roasting pan with a rack. Add ½ a cup of water to the bottom of the pan.
- Cook the turkey uncovered at 425 F for 30 minutes to give the skin a golden brown colour.
- After the initial half hour, lower the temperature of the oven to 325, cover the turkey with tin foil, and cook until there is approximately 40 minutes of cook time left. A whole turkey needs to be cooked until it reaches an internal temperature of 170 F. To determine how long it will take approximately for the turkey to cook, use this chart. (link to: https://www.canadianturkey.ca/wholebird/roasting-a-whole-turkey/)
- While your turkey is cooking, make the glaze in a saucepan by combining the pomegranate juice, tamarind, and brown sugar. Simmer until the glaze reduces by half.
- When there is approximately 40 minutes left in the cook time, remove the tin foil, cover the turkey with the glaze, and again 20 minutes after that.
- Remove the turkey from the oven and let it rest for 60 minutes.
- Carve and enjoy.
If you don’t want to use white wine, you can also soak the oranges in apple juice or ginger ale.