Pomegranate Molasses-Glazed Turkey recipe

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Ingredients

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice
¼ cup prepared horseradish
2 tablespoons Dijon mustard
1 tablespoon chopped fresh sage
1 (12 pound) whole turkey, neck and giblets removed
½ cup olive oil
kosher salt and ground black pepper to taste

Nutrition Info

471.7 calories
carbohydrate: 26.2 g
cholesterol: 132.2 mg
fat: 20.2 g
fiber: 0.1 g
protein: 45.4 g
saturatedFat: 5.2 g
servingSize: -
sodium: 165.5 mg
sugar: 23.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer, reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.

  2. Preheat oven to 450 degrees F (230 degrees C).

  3. Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.

  4. Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil, season with salt and pepper.

  5. Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.

  6. Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.

Recipe Yield

1 12-pound turkey

Recipe Note

If you're like most people, you've probably made the same turkey every Thanksgiving, year after year. Why not jazz up the flavor this time with a little pomegranate molasses? This Middle Eastern syrup is sweet but also deeply flavored with a little sourness. Think of it as a puckered-up version of balsamic vinegar. They're both irresistible. You can make your own pomegranate molasses (our recipe comes courtesy of Allrecipes reader, Flying Chef) or buy a bottle. Mix it with some sharp horseradish and mustard, as well as some chopped fresh sage for a familiar Thanksgiving flavor and you have a juicy, delicious turkey. Everyone will want seconds of this one.

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