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 caloriescarbohydrate: 26.2 gcholesterol: 132.2 mgfat: 20.2 gfiber: 0.1 gprotein: 45.4 gsaturatedFat: 5.2 gservingSize: -sodium: 165.5 mgsugar: 23.6 gtransFat: : -unsaturatedFat: : -
Directions Pomegranate Molasses-Glazed Turkey
Directions
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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.
Preheat oven to 450 degrees F (230 degrees C).
Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
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.
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.
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.