1 Video | Photo: Black Pepper-Pomegranate Molasses Glazed Turkey Recipe
Ingredients
Turkey Glaze:
- 1 1/2 cups pomegranate molasses
- 3/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons coarsely ground black pepper
Turkey:
- 1 (about 15 pounds) fresh turkey
- 1 stick (1/2 cup) unsalted butter, softened
- Salt and freshly ground black pepper
- 4 cups homemade chicken stock or low-sodium canned broth
Directions
Preheat oven to 450 degrees F.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
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By Sam'sbutterfly
Seattle , WA
on November 25, 2012
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Great recipe. I added some vegetables with the turkey and it turn out perfectly. This is my DREAM turkey defiantly I will make it again next thanks giving.
By Chikay
on November 24, 2012
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This was my first time cooking a turkey and the result was AMAZING!!! When I told my husband that I will do the turkey, he asked me "Are you serious?" LOL! I just followed the recipe and EVERYONE including my husband LOVED it! My cousin now calls me Iron Chef Chikay!
It was not dry, it was PERFECT. I cooked a 20-pound turkey for 5 hours, after I applied the butter with sage I covered it with foil. I removed the foil 30 mins before I removed the turkey from the oven.
Thank you soooo much Chef Bobby Flay, you ROCK!
By realsunney23109...
Clarkston, MI
on November 22, 2012
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I have to agree with Moses...this totally missed the mark. I had my heart set on this recipe because of all the good rave reviews. I was dreaming of a GREAT TURKEY...that would have all my guest rave. Not one did! I did it just like the recipe said to do...and took all the extra care to make sure I followed all the steps.
I am used to good home cooking...and this was just an *okay*...but definately not worth passing on the recipe. Quite disappointed to say the least. The flavor also ruined my gravy dripping. Ugh!
This is a recipe that may be good for someone who is used to eating Kraft Macaroni and Cheese and any turkey would taste good to them. Not for this seasoned cook.
Read all 43 reviews