Black Pepper-Pomegranate Molasses Glazed Turkey

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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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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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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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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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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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Too much horseradish for our taste. In fact, if I make this again, I will omit the horseradish altogether. I also made my own molasses following Alton Brown's recipe. Easy! So I was disappointed to put all that horseradish in the mix. After all, the recipe is Black Pepper Pomegranate Glazed not Horseradish Coated Turkey. Like they say in baseball, there's always next year!

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Delicious. It turned out beautifully. It looked just like the picture. It was very moist and the flavor was great. I, too, made my own pomegranate molasses because the stores were out. I used Alton's recipe. Thanks for the great recipe.

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Thanks Bobby, everyone said that was the best Turkey they ever had. I have left the turkey in the oven for 45 minutes with the glaze on it and it was the most colorful turkey ever, it was picture perfect. Thanks

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Thank you, Bobby! best turkey ever! Even my boyfriend who hates turkey loved it! it was delicious!!!!! the pomegranate molasses was fantastic thanks to Alton Brown. I should try the natural molasses next time, with real pomegranates, but this one was really good.

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Made it for my Sri Lankan girlfriends family. It was their first real Thanksgiving. They all said they hated Turkey prior to this because it had no flavor. I insisted on making them a REAL thanksgiving dinner. They all loved the turkey, especially the spice of the pepper. This turkey changed their minds about turkey. I still give it a 4/5 stars though because it was not as juicy as I would've liked. Fried turkeys are juicier, but hey, this thing was freakin good. Also, Alton Brown's Pomegrante recipe WARNING is for 1 cup of molasses...this recipe requires 1.5 cups so be sure to account for it!