Pomegranate Molasses-Glazed Turkey

Pomegranate Molasses-Glazed Turkey

by Matthew Morris 1 year ago
0 (0)
3 hours
471.7 kcal
26.2 g carbs
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Description

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.

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
Directions
  1. 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. 2. Preheat oven to 450 degrees F (230 degrees C).
  3. 3. Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
  4. 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. 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. 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.
Nutrition Facts
serving: 1 12-pound turkey
calories: 471.7 kcal
carbohydrates: 26.2 g
protein: 45.4 g
saturated fat: 5.2 g
cholesterol: 132.2 mg
sodium: 165.5 mg
fiber: 0.1 g
sugar: 23.6 g