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 @site_name 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.
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
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 472 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat5g | 26% |
Cholesterol132mg | 44% |
Sodium166mg | 7% |
Total Carbohydrate26g | 10% |
Dietary Fiber0g | 0% |
Total Sugars24g | |
Protein45g | |
Vitamin C4mg | 21% |
Calcium44mg | 3% |
Iron3mg | 18% |
Potassium464mg | 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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source by allrecipe
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