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Black Pepper-Pomegranate Molasses Glazed Turkey Recipe

Black Pepper-Pomegranate Molasses Glazed Turkey

Bobby Flay

Recipe courtesy Bobby Flay

Show: Throwdown With Bobby FlayEpisode: Turkey and Dressing

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • 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.

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  • 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!

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  • 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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  • on November 29, 2011

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    BEST TURKEY EVER!!.. and it came out just like the PICTURE!! Thank you Bob-O and Alton...you gave me a PERFECT Thanksgiving...This is my go-to recipe from now on.. Note: Because I'm paranoid I did brine the turkey first lol, but that glaze made me the HIT of the night! Love you guys! Thanks again!

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  • on November 25, 2011

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    Best turkey I ever ate and first I ever attempted to make. It was moist throughout and some of my guests that never eat turkey because they don't like it, went back for seconds for this one. Came out just like the picture. My wife doesn't like horseradish so I only used half what it called for, but with all the other flavors, it blended in nice and was hardly noticeable as a standalone flavor. Cooking times were exact for my application and yes, I had to make my own pomegranate molasses from Alton Brown's recipe. Also, directions say nothing about the sage in the butter so I didn't get it at the store when I went shopping. Going to redo this one for Christmas.

    Oh yeah, and it didn't take half a day like I remember my mother and my wife doing when they did turkeys.

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  • on November 24, 2011

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    Great recipe. could not find pomegranate molasses so I had to make my own. it worked out great

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  • on November 24, 2011

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    This was our first try at roasting a whole (stuffed turkey on grill. We also basted the bird with the pomegrante molasses. I was rather skeptical after mixing the basting liquid as it was rather bitter. But after tasting the this roasted turkey I am sold. Anytime we roast a turkey it will be on the grill!! And everyone loved the taste the pomegrante molasses mixture added. I'm looking forward to the leftovers. YUM!
    Cooking note: I did use on 2/3 of the amount of horseradish as the recipe called for.

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  • on November 24, 2011

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    Fantastic! All our guests loved this year's turkey.
    Great Flavor, Tender and moist meat, crispy skin, and oh that wonderful smell !!
    Thanks to minnesotamomma: 1/2 as much horseradish as called for was just right.
    Thanks to "iioojoeyooii": Alton's recipe only makes 2/3 of the molasses needed.
    Follow the video: mix fresh cut sage & rosemary into butter beforehand.
    I stuffed with aromatic/vegies (onion, carrot, celery, rutabaga, sage, rosemary veggies in the pan were a real flavor treat. Looked just like the FN photograph.

    WARNING: licking just a dab of this molasses off your finger can become addicting. Man that's good stuff.

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  • on November 23, 2011

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    This was my first time cooking a turkey, I used this recipe and it turned out amazing! It was full of flavor, tender, and pretty easy to cook. My sister is now begging me to cook it again for Christmas. The only problem was trying to find the pomegranate molasses, which I didn't find so I had to make it myself, it was still great. Trust me, I have never liked Thanksgiving/ Christmas turkey until I tried this recipe. TRY IT!!!!

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  • on November 22, 2011

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    Incredible. Huge Flavor and great method. Baste baste baste. I made this yesterday (yep the Monday before Thanksgiving so we could have leftovers all week (! with family who are visiting from afar. The turkey was moist, tender and flavorful with nicely crispy skin. I did not tent it during the resting period to preserve as much of the crisp as possible. The pan yielded a bit more than a quart of juice at the end which made a luscious gravy. I think that drying the skin is very important to the crisp, and next time I'm going to do this step the day before (the washing and drying to ensure that the skin is really dry when the butter goes on.
    Also - I started with the glaze at the one hour mark and basted with it twice (it was "gone" by then and then with the pan juices for the last two bastings. The tips of the wings got a bit extra dark (I didn't cover them with foil, though I could have.

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