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.

1
Prep Time:
15 mins
Cook Time:
3 hrs 18 mins
Additional Time:
35 mins
Total Time:
4 hrs 8 mins
Servings:
24
Yield:
1 12-pound turkey

Ingredients

Pomegranate Molasses:

  • 4 cups pomegranate juice

  • ½ cup white sugar

  • ½ cup lemon juice

For the Turkey:

  • 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. 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. Preheat oven to 450 degrees F (230 degrees C).

  3. Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.

  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. 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. 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 (per serving)

472 Calories
20g Fat
26g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 472
% Daily Value *
Total Fat 20g 26%
Saturated Fat 5g 26%
Cholesterol 132mg 44%
Sodium 166mg 7%
Total Carbohydrate 26g 10%
Dietary Fiber 0g 0%
Total Sugars 24g
Protein 45g
Vitamin C 4mg 21%
Calcium 44mg 3%
Iron 3mg 18%
Potassium 464mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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