Pomegranate Glazed Roast Turkey for your Thanksgiving table. Or in my case for “Friendsgiving”! Friendgiving is a pre-holiday dinner to celebrate with your friends the week before Thanksgiving. This impressively delicious bird will be the hit of your table. The glaze is the perfect combination of savory with a hint of sweetness that will make for the best crispy and sticky skin ever.
Pomegranate season runs October through February and I usually start noticing them in the grocery store as Thanksgiving is approaching. Which makes this the perfect festive recipe. I love using pomegranate in holiday recipes. Cranberry sauce, holiday cocktails, and even in desserts.
POM Wonderful is my pomegranate juice of choice. I always have a bottle on hand, mostly because I use it in my mimosas, but I love using it in recipes too. Try it, it’s a great alternative to orange juice. And it has powerful anti-oxidents so in a way you’re being super healthy. Using pomegranate juice instead of the seeds is like a semi-homemade way to get the pom flavor in dishes.
This recipe uses a quick overnight brine, if you haven’t brined a turkey before give it a shot. It’s easier than you think and I swear by it. Think of it as a marinate that helps keep the turkey juicy and tender. A brine bag is key and a big container or pot. If you have a large 20-25 pound turkey then I suggest using a cooler and ice to brine in a bag overnight.
If you’re making gravy from these pan drippings just be aware that it will have a hint of savory sweetness. My husband said it’s the best gravy he’s ever had. Just be aware it’ll have a little something sweet.
Wine Pairing Recommendation: It’s that time my friends for Beaujolais Nouveau! The perfect holiday wine, it’s fruity and fun. Made from Gamay grapes and picked early for a ripe fruity flavor. It pairs with everything on the Thanksgiving table and is released on the third Thursday of November every year so keep an eye out for it and buy a couple bottles for your holiday table.
Pomegranate Glazed Roast Turkey
An overnight brine for any Thanksgiving turkey is key. A brine bag and large container or pot will help in your prep. Make sure your turkey is properly thawed before brining. If you don't have room in your refrigerator for turkey brining, use a cooler with ice to place the turkey in. This recipe is for a 15 pound turkey, adjust your cooking time if using a larger or smaller bird. At 325 degrees F roast the turkey for about 15 minutes per pound until a meat thermometer reads 165 degrees F.
- 15 pound Turkey, thawed, giblet bag and neck removed from the cavity
- 1 cup Kosher Salt
- 1 cup Sugar
- 1 bundle Sage, Thyme, and Rosemary
- 1 head Garlic, cut crosswise
- 1 whole Lemon, halved
- 1 tablespoon Black Peppercorns
- 1 tablespoon Whole Cloves
- 1 tablespoon Whole Mustard Seeds
- 1 tablespoon Whole Allspice
- 1 gallon Cold Water
- 1 stick Butter, softened
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 whole Lemon, quartered
- 1 bundle Rosemary and Sage
- 1 1/2 cups Pomegranate Juice
- 2 tablespoons Maple Syrup
- 1 teaspoon Balsamic Vinegar
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
- 1 pinch Kosher Salt
- Step 1 Place your thawed turkey, in a brine bag in a large container or pot. In a large pot add the kosher salt, sugar, sage, thyme, rosemary, garlic, lemon, black peppercorns, whole cloves, whole mustard seeds, whole allspice and 4 cups of water out of the gallon. Bring mixture to a boil to dissolve the salt and sugar. Remove from heat and had the remaining 12 cups of cold water to the mixture. Stir and allow to cool before pouring over the turkey in the brine bag. Seal and place in the fridge to brine overnight, about 12 hours.
- Step 2 When brine time is up rinse the turkey under cold water and remove to a paper towel lined cutting board and dry the outside and inside thoroughly. Use you fingers to carefully loosen the skin from the breast and stuff the softened butter evenly under the skin. Season the inside and outside of the turkey with kosher salt and ground black pepper. Stuff the quartered lemon, rosemary and sage in the cavity of the turkey. Truss the legs together and place in a large roasting pan fitted with a rack. Allow to hang out at room temperature until your oven is preheated.
- Step 3 Preheat your oven to 325 degrees F.
- Step 4 Place turkey in preheated oven and set your timer for 2 hours. No peeking, opening the oven door, and absolutely no basting!.
- Step 5 Prepare your glaze when the timer goes off. In a small saucepan add pomegranate juice, maple syrup, balsamic vinegar, ground allspice and ground nutmeg, season with a pinch of kosher salt. Bring to a boil and simmer for 15 minutes until reduced by half and slightly thickened. Remove turkey from the oven and pour glaze over the top of turkey using a pastry brush to evenly brush glaze over the whole turkey. Return the turkey to the oven for 30 minutes. Roast the turkey until a meat thermometer reads 165 degrees F. I like checking the thickest part of the breast on the side and in between the thigh and breast for doneness.
- Step 6 Remove and allow to rest for 15 minutes before carving. Don’t forget to use the pan drippings for the best savory sweet gravy ever. Enjoy!
Savor and Happy Thanksgiving!