• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
4

Credit
Turkey Farmers of Canada

Serves: 2-4
Prep Time: 30 mins
Cook Time: 60 mins
TIP: If you have smaller turkey thighs on hand you can use the same method to make individual roasts.
For glaze:
  1. Combine pomegranate juice, sugar and apple cider vinegar in a small saucepan.
  2. Bring to a boil.
  3. Reduce to a low simmer for 45 - 60 minutes until mixture thickens to a glaze and can coat the back of a spoon. Mixture can be made up to 1 week ahead and refrigerated until needed.
For stuffing:
  1. Cook sausage over medium heat until cooked through and no longer pink, 8 - 12 minutes, set aside.
  2. Add olive oil and onions. Cook over medium heat until onions and browned and caramelized, 8-10 minutes.
  3. Cube bread into pieces and soak with milk until absorbed, 10-12 minutes. Combine soaked bread, onion, and sausage together. Add salt and pepper to taste. Combine with chestnuts, parsley and eggs.  Set aside.
For turkey:
  1. Spread out turkey thigh meat skin side down.
  2. Trim extra parts and pieces to create a rough rectangle.
  3. Season with salt and pepper, and half of the garlic powder and half of the Italian seasoning.
  4. Drizzle glaze generously over the meat.
  5. Spread stuffing mixture over the meat leaving a few inches along the edges free of stuffing. This will make it easier to roll up.
  6. Roll up the turkey and tie with butchers twine.
  7. Season the outside with salt and pepper and the rest of the garlic powder and Italian seasoning.
  8. Sear all sides of the turkey roast over medium heat until browned, 10 – 15 minutes.
  9. Drizzle generously with the pomegranate glaze.
  10. Roast at 350°F (177°C) for 45 – 55 minutes until cooked through and a meat thermometer registers 180°F (82°C) in the thickest part of the roast.
  11. Once cooked, let the roast rest for 20 minutes before cutting and serving.
  12. Garnish with pomegranates.

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