Courtesy of Clean Eating – Nov/Dec 2009
Serves: 14
Hands-on Time: 30 minutes
Total Time: 4 to 4 1/2 hours (includes roasting)
Ingredients:
TURKEY
*2 tbsp fresh rosemary, chopped
*Zest 1 lemon
*1 tsp fresh ground black pepper
*1/4 tsp sea salt
*1 14-16 lb turkey, defrosted and brought to room temperature
*Olive Oil cooking spray
*1/4 c low-sodium chicken broth
MUSHROOM & LEEK STUFFING
*1 tbsp Olive Oil, divided
*1lb Portobello Mushrooms (cut into 1/2 inch pieces)
*1 c carrots, finely chopped
*1 c celery, finely chopped
*1 large leek, trimmed, halved lengthwise and chopped
*1 large sweet potato, cubed
*1/2 c low-sodium chicken broth
*1 tsp fresh ground black pepper
*1/2 tsp sea salt
*1 1/2 tsp dried thyme
*1 tsp dried rosemary
*1 tsp chile powder
*1 tsp onion powder
Heat 1/2 tsp oil in large skillet over medium heat.  Brown mushrooms and sweet potato.  Set aside.  Wipe out skillet, heat remaining oil on medium-high.  Add carrots, celery, and leek.  Cook until vegetables are tender and lightly browned.  Add to mushroom bowl.  Add broth and spices to bowl and stir gently to combine.  Cool completely (at least 90 minutes) before stuffing into turkey.
POMEGRANATE GLAZE
*1 1/2 c 100% pomegranate juice
*1/2 c low-sodium chicken broth
*1/4 c fresh strawberries, crushed
*2 tbsp raw organic honey
INSTRUCTIONS for TURKEY:
1. Preheat oven to 325. In a small bowl, stir together rosemary, lemon zest, pepper, and salt. Set aside.
2. Prep turkey: 1. Remove and discard neck and giblets.  2. Rinse turkey and pat dry.  3. Place turkey in large roasting pan, breast side up.  Gently lift skin covering each breast with half of rosemary mixture (should be beneath skin).  4. Rub remaining rosemary mixture over turkey’s skin and coat lightly with cooking spray.  5. Fill neck cavity with Mushroom & Leek stuffing.  Do not over-pack.  6. Pull neck skin down over cavity opening.  Firmly turn wings back to hold neck skin in place and stabilize turkey in roasting pan.  If necessary, cover neck skin with foil to prevent stuffing from falling out.  7. Fill body cavity with remainder of stuffing.  8. Cover opening with foil.
3. Transfer turkey to oven and roast for 3 1/2-4 1/2 hours.  While turkey roasts, make pomagranite glaze.  Bring pomegranate juice, 1/2c broth, berries, and honey to a simmer over medium-high heat.  Reduce heat to medium-low and simmer until mixture reduces by half, 10-15 minutes.  Remove from heat and let rest at room temperature for 20 minutes to allow glaze to thicken.
4. After 2 hours of cooking, loosely cover turkey with foil to prevent over-browning.  When turkey is 20-30 minutes from being done (meat temperature about 160F), uncover and baste with half of pomegranate glaze.  The turkey is done when juices run clear and a meat thermometer registers 180F when inserted into the deepest part of the thigh and 165F when inserted into the center of stuffing in the body cavity.
5. Remove turkey from oven and let rest for 20 minutes.  Add 1/4c 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 serving bowl.  Remove turkey skin and carve.  Drizzle each serving with 2 tsp glaze and serve.
*Glaze can be made up to 1 day ahead.  Cover and refrigerate.
*Did you know that ounce for ounce, pomegranate juice has 17% more polyphenols than red wine?  These POWERFUL antioxidants hunt for cell-damaging free radicals, which may help or reduce the risk of various diseases.