Glazed And Lacquered Roast Turkey Recipes

HARISSA AND POMEGRANATE LACQUERED TURKEY

Steps:

• For the pomegranate-harissa glaze: In a small saucepan over medium heat, add pomegranate molasses and harissa. Whisk to combine and warm to just below simmering.
• For the turkey: Preheat the oven to 350 degrees F.
• Season the turkey breast generously with salt and pepper. In a medium cast-iron skillet over medium heat, add vegetable oil. When the oil begins to shimmer, place the turkey breast skin-side down in the hot pan. Add the butter, thyme sprigs and garlic. Using a tablespoon, baste the turkey with the melted butter. When the skin is nicely browned, turn the breast and cook it skin-side up while continuing to baste. Cook in the pan for another 5 minutes, then brush on the pomegranate-harissa glaze and place in the oven for between 45 minutes and 1 hour, or until a meat thermometer reads 165 degrees F when placed in the thickest part of the breast. Remove turkey breast from oven and let rest for at least 10 minutes. Slice against the grain into 1/2-inch-thick slices and serve.

GLAZED AND LACQUERED ROAST TURKEY

Steps:

• Remove wishbone from turkey by lifting neck skin to expose meat and cutting along both sides of bone with a small paring knife to separate flesh from bone. Pull firmly on both sides to snap out (if bone does not come out in one piece, grip remaining fragments with a paper towel and pull out). This will make carving the breast much easier later.
• Grind bay leaves, peppercorns, and allspice in a spice mill until very fine; toss with salt, sage, and 1/4 cup brown sugar in a medium bowl. Generously sprinkle dry brine inside cavity and rub all over skin, packing on until you've used entire mixture. Chill turkey on a large rimmed baking sheet uncovered 8-12 hours.
• Thoroughly rinse turkey to remove brine; pat dry. Let sit on baking sheet 3 hours to bring to room temperature.
• Meanwhile, bring vinegar, soy sauce, and remaining 1/4 cup brown sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture is thickened to the consistency of molasses (it needs to be very thick to adhere to the turkey; if glaze is too thin, keep simmering), 5-8 minutes. Let glaze cool.
• Preheat oven to 325ºF. Starting at neck end of turkey, gently slide your fingers between skin and breast to loosen skin. Place butter pieces underneath skin, spacing evenly over breasts. Coat a piece of foil large enough to cover turkey breast with nonstick spray. Cover breast with foil, coated side down, avoiding thighs and tucking end inside cavity (foil will protect skin from tearing during first stage of cooking). Place turkey, breast side down, on a V-shape roasting rack set inside a large roasting pan. Roast until back side of turkey is golden brown, 50-60 minutes.
• Remove turkey from oven and transfer to a clean rimmed baking sheet with oven mitts or 2 pairs of tongs. Turn bird breast side up and transfer back to rack in roasting pan; discard foil. Pour any juices collected on baking sheet into pan. Roast turkey until breast is golden brown and skin is crisp, 35-45 minutes.
• Remove turkey from oven and brush all over with glaze. Continue to roast, checking temperature every 5 minutes, until an instant-read thermometer inserted into thickest part of breast near neck registers 150ºF (temperature will rise as the bird rests;), 15-25 minutes. Transfer turkey to a platter and let rest 1 hour.
• Increase oven to 450ºF. Brush another even layer of glaze over turkey. Roast, watching closely in case glaze starts to burn, until turkey is deep golden brown and skin is shiny and crisp, about 5 minutes. Transfer to a clean platter and let rest 30 minutes before carving.
• Do ahead
• Turkey can be brined 2 days ahead. Brine on Tuesday, then rinse on Wednesday and chill overnight so you are ready to roast on Thursday.

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
• Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
• Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.