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 jamestayloraz
Queen Creek, Ar...
on January 23, 2012
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This was not my first turkey. This WAS the best I ever made! It is incredible. Pomegranate Molasses? Who would have thought? It is a great recipe especially if you want to impress your guests.
By yeti3000
Anchorage, Alaska
on December 21, 2011
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1st turkey ever made, decided to give this a try on Thanksgiving. It turned out RIDICULOUSLY well! Guests said it was the best turkey they'd ever had(none of them were huge fans prior. I used Alton Brown's Brine + pomegranate syrup from the simply recipes website. Prior to cooking I also put a few rosemary springs, peppercorns, and red apple slices in the cavity (nuked in the microwave for 25 seconds in a bowl of water. I also made a foil tent for the breasts when the temperature was brought down.
The gravy made from the drippings was crazy delicious. Just added a bit of white wine & a few leftover herbs + low sodium chicken broth and it made for an unbeatable combo with the turkey. Only regret is that our 13 lb turkey was a bit too small - JUST enough for 5-6 people with a few leftovers for guests + no leftovers for us except the carcass, haha. Def. using a 20 lb turkey this Christmas, since Thanksgiving left us wanting more!
By CastleRockCook
Castle Rock, CO
on December 02, 2011
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Bobby this has to be the absolute yummiest, most delicious, awesome, beautiful, moist, successful turkey I've ever roasted in 30 years of hosting Thanksgiving dinner! And-thanks so much for reminding us that you can never have enough chicken broth during "Thanksgiving Live"! (Alton, you were amazing!
Notes: Used 20 pound fresh bird on Turkey Day. Cooked a 12 pounder today with the same recipe...we just can't get enough! YUM...going to make a "sammy" right now! Come on out to Colorado and cook with us sometime!
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