Pomegranate Molasses-Glazed Turkey
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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 4cups pomegranate juice
- ½cup white sugar
- ½cup lemon juice
- ¼cup prepared horseradish
- 2tablespoons Dijon mustard
- 1tablespoon chopped fresh sage
- 1(12 pound) whole turkey, neck and giblets removed
- ½cup olive oil
- kosher salt and ground black pepper to taste
Instructions
Step 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.Step 2
Preheat oven to 450 degrees F (230 degrees C).Step 3
Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.Step 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.Step 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.Step 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.