Thanksgiving Turkey with Cherry Shallot Sauce
recipe

Thanksgiving Turkey with Cherry Shallot Sauce

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Ingredients

Serves 10-16 people
Turkey
10-16
pound turkey
1
tablespoon canola oil
Seasoning
1
teaspoon garlic powder
1/2
teaspoon black pepper
1
teaspoon fresh sage, chopped
2
teaspoons fresh thyme, chopped
1
teaspoon fresh rosemary
1
tablespoon paprika
1
tablespoon salt
Cherry Shallot Sauce
2
tablespoons olive oil
2
shallots, minced
1/3
cup pomegranate
1
cup cherry jam
 
salt, to taste
 
pepper, to taste

Directions

1
2

Remove turkey giblets and neck, then rinse the bird thoroughly and pat dry with paper towels.

3

Brush the turkey on both sides with 1 tablespoon of canola oil.

4

Combine Seasoning ingredients and generously apply to all sides of the turkey.

5

Place turkey in The Big Easy® fryer and insert an Instant Read Digital Thermometer in the deepest part of the breast. Cook until internal temperature reaches 165°F.

6

Sauté shallots in olive oil for 2 minutes and deglaze with pomegranate juice. Add the cherry jam, salt and pepper to taste and boil for 5 minutes. Set aside at room temperature until the turkey is ready to serve.

7

Remove the turkey fromThe Big Easy® fryer and let rest for 10 minutes before serving.

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