Recipe courtesy of Bobby Flay
Episode: Thanksgiving
Black Pepper-Pomegranate Molasses Glazed Turkey
Total:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Turkey Glaze:
  • 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
Turkey:
  • 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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Molasses Black Pepper Cure

Recipe courtesy of Alton Brown

Maple-Dijon-Black Pepper Glazed Bacon

Recipe courtesy of Bobby Flay

Honey Black Pepper-Glazed Salmon with Spinach Nectarine Salad, Steamed Potatoes and Organic Sweet Corn

Pressed Turkey Thighs with Crispy Maple Flake and Black Pepper Turkey Breast and Drumsticks

Recipe courtesy of Bryan Voltaggio|Michael Voltaggio

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Recipe courtesy of Bobby Flay

On TV

So Much Pretty Food Here