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Pomegranate Molasses-Glazed Turkey
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Prep Time:
15 minutes
Cook Time:
198 minutes
Total Time:
248 minutes
Revamp your Thanksgiving turkey with a Middle Eastern twist using a savory glaze of pomegranate molasses, sage, and horseradish.
Ingredients:
  • 4 cups pomegranate juice
  • 0.5 cup white sugar
  • 0.5 cup lemon juice
  • 0.25 cup prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 0.5 cup olive oil
  • kosher salt and ground black pepper to taste
Instructions:
  • In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium-high heat. Stir constantly until the sugar dissolves, about 3 to 5 minutes. Once dissolved, bring to a simmer, then reduce heat to medium-low. Stir occasionally and cook until it reduces to 1 1/2 cups, for about 1 hour. Remove from heat and let the pomegranate molasses cool to room temperature, which takes at least 20 minutes.
  • Preheat the oven to 450°F (230°C) for optimal baking results.
  • Combine the pomegranate molasses, horseradish, mustard, and sage in a bowl and whisk until well blended into a delicious glaze.
  • Clean the turkey by removing any giblets or gizzards, and then transfer it to a roasting pan. Brush the turkey with flavorful olive oil and season generously with salt and pepper.
  • Place the turkey in the oven and baste every 15 minutes for 2 hours. Once the thermometer reads 175 degrees F (79 degrees C) near the bone, brush with 1 cup glaze. Roast for an additional 15 minutes until no longer pink.
  • Take the turkey out of the oven and generously brush it with the remaining glaze. Gently cover it with aluminum foil, creating a loose tent, and let it rest for 15 minutes before carving.

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