{"id":3644,"date":"2013-10-25T11:58:45","date_gmt":"2013-10-25T09:58:45","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3644"},"modified":"2019-04-03T11:42:09","modified_gmt":"2019-04-03T09:42:09","slug":"pomegranate-maple-glazed-turkey","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2013\/10\/pomegranate-maple-glazed-turkey\/","title":{"rendered":"Pomegranate-Maple Glazed Turkey"},"content":{"rendered":"<p>Serves 10<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>1 14-pound turkey<\/p>\n<p>1 1\/2 cups coarse kosher salt<\/p>\n<p>1\/2 cup maple sugar or syrup<\/p>\n<p>1 tablespoon dried fennel<\/p>\n<p>1 large white onion, sliced<\/p>\n<p>1 head of garlic, smashed (8 to 10 cloves)<\/p>\n<p>1 bottle dry white wine (750 milliliters)<\/p>\n<p>1 bottle pomegranate juice (32 ounces)<\/p>\n<p>1 whole cinnamon stick<\/p>\n<p>5 whole cloves<\/p>\n<p>4 bay leaves<\/p>\n<p>4 large sprigs fresh sage<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>1. Boil all ingredients with 2 quarts of water. Chill completely. Add 4 quarts of cold water and the turkey. If the turkey is not fully submerged in liquid, add more water until covered. Keep refrigerated in brine for 24 hours.<\/p>\n<p>&nbsp;<\/p>\n<p>2. Preheat the oven at 350 \u00b0F (180 \u00b0C).<\/p>\n<p>&nbsp;<\/p>\n<p>3. Roast for 25 minutes per pound of turkey (unstuffed).<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>This recipe was specially created by Private Chef Sarah Heller of Yountville, California, for Ch\u00e2teau Coutet. To contact Chef Heller, please visit www.sarahhellercooking.com.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 10 &nbsp; Ingredients: 1 14-pound turkey 1 1\/2 cups coarse kosher salt 1\/2 cup maple sugar or syrup 1 tablespoon dried fennel 1 large white onion, sliced 1 head of garlic, smashed (8 to 10 cloves) 1 bottle dry white wine (750 milliliters) 1 bottle pomegranate juice (32 ounces) 1 whole cinnamon stick 5 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3644"}],"version-history":[{"count":2,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3644\/revisions"}],"predecessor-version":[{"id":6287,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3644\/revisions\/6287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/6285"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}