| Level: | Intermediate |
| Total: | 4 hr 25 min |
| Prep: | 1 hr |
| Cook: | 3 hr 25 min |
| Yield: | 12-14 servings |
Ingredients
- 1 1/2 cups wild rice, rinsed
- Kosher salt
- 1 cup roughly chopped roasted chestnuts (fresh or jarred)
- 2 tablespoons unsalted butter
- 3/4 cup finely chopped onion
- 1 tablespoon finely chopped fresh thyme
- 1 1/2 teaspoons finely chopped fresh savory or rosemary
- 1/4 cup finely chopped fresh parsley
- Freshly ground pepper
- 1 12-to-14-pound turkey (thawed if frozen)
- 4 slices pancetta or bacon
- 1 1/2 cups pomegranate juice
- 1 to 2 tablespoons honey
- Rosemary sprigs, for garnish (optional)
Instructions
- Combine the wild rice, 3 cups water and 1 teaspoon salt in a medium pot. Bring to a boil over high heat, stirring once. Reduce the heat to low, cover and cook until the rice absorbs all of the liquid, 45 to 55 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the chestnuts on a baking sheet and toast in the oven to remove some of their moisture, about 10 minutes.
- Melt the butter in a large skillet over medium heat. Add the onion, thyme, savory and parsley and cook until the onion softens, about 5 minutes. Stir in the cooked rice and the toasted chestnuts and season with salt and pepper. Remove from the heat and cool slightly.
- Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Season the cavity with salt and loosely fill with the rice stuffing, leaving space for the rice to expand during cooking. Put the pancetta slices over the cavity opening and secure with toothpicks or skewers to enclose the stuffing. Truss the legs and wings with kitchen twine.
- Rub the outside of the turkey with salt and pepper and place on a rack in a roasting pan. Roast until the skin is golden brown and a thermometer inserted into the breast registers 165 degrees F to 170 degrees F, 2 hours 30 minutes to 3 hours.
- Transfer the turkey to a platter and let rest 30 minutes. Meanwhile, pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey. Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes. Season with salt and pepper. Brush the turkey with some of the glaze. Garnish the platter with rosemary, if desired, and serve with more glaze.
- ACTIVE: 1 hr 10 min l TOTAL: 4 hr 25 min l SERVES: 12 to 14
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 592 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 69 g |
| Cholesterol | 225 mg |
| Sodium | 1161 mg |
Reviews
I wrap my whole turkey in bacon to keep the turkey moist and the bacon give it a bit of a crunch but by far the best turkey recipe ever made
this is a fantastic dish
I made this for Thanksgiving last year and it was WONDERFUL! Everybody said it was absolutely delightful. The Pomegranate glaze was quiet sweet and tangy! I made my stuffing outside of the turkey but it was equally good and i did not add the drippings in the glaze – just used the juice and honey and let it reduce..it was delicio! Thank you Chef Cat Cora – Im a big fan of most of your recipes! And guess what Im going to be making it this year as well :