Pomegranate Molasses Glazed Turkey
Crimson Pomegranates available from The Fruit Company®.
Turkey. It’s the reason most of your guests accepted your invitation. Well, no that’s not true. They did it because they love you and wanted to enjoy your company on this, the fourth Thursday of November.
The turkey is just a bonus.
So far in your meal, you’ve done things a little differently. You wanted this Thanksgiving to stand out, to be remembered. But you’re not about to do away with the Turkey. The meal has been building towards a tryptophan fueled finale and you plan on delivering.
Throughout the day you’ve been busy basting. Every 15 minutes you’ve been painting the turkey with a beautiful sheen of chicken stock. With each coat, the turkey approaches something of a work of art. Upon the last basting, the one where you lather up the turkey with your Black Pepper Pomegranate Molasses glaze, you’ll know your masterpiece is nearing complete.
When the turkey is pulled from the oven, everyone will forget their full stomachs. They will look at the bird and its caramelized skin and be overwhelmed. A few silent tears will fall and napkins filled with the nights meal will quickly move to soak them up.
And then you’ll feast.
It will be weeks before everyone wakes. Some may stir before then, but only to lick their lips and remember your turkey: the way the pomegranate molasses glistened under the oven lights, and the way the smell filled the air and hung above everyone’s heads like an autumn fog.
Black Pepper-Pomegranate Molasses Glazed Turkey
Recipe courtesy of The Food Network.
- 1 1/2 cups pomegranate molasses
- 3/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 (about 15 pounds) fresh turkey
- 1 stick (1/2 cup) unsalted butter, softened
- Salt and freshly ground black pepper
- 4 cups homemade chicken stock or low-sodium canned broth
Preheat oven to 450 degrees F.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
Don’t look longingly at your turkey from the Oven door window while it cooks. It doesn’t speed things up. Trust me.
A Bountiful Feast: Next Recipe (Pear, Apple, and Cranberry Pie)