Recipes

Roast Turkey and Pomegranate Glaze

Yield: 20 lb Turkey

Brine

INGREDIENTS AMOUNTS
Water 2 Gallon
Kosher Salt   2 cups
Honey 2 cups
Fresh Rosemary 8 large Sprigs
Oranges cut into quarters and squeezed 3
Whole Black Cardamom ground   1

Turkey - 1-20 lb

INGREDIENTS AMOUNTS
Kosher Salt ½ tablespoon
Fresh Milled black pepper ½ tablespoon
Fresh chopped Thyme 1 tablespoon
Pomegranate Juice 2 cups

Method:

  1. Combine brine ingredients and mix together thoroughly. Rinse fresh turkey off under cold water and remove gizzard package, set aside gizzard package for gravy. Pat dry rinsed turkey. Place turkey in brine solution and weight down with a plate or something to keep the turkey submerged in the brine. Allow turkey to remain in the brine for 3 days.
  2. Remove turkey from the brine and pat turkey dry with toweling. Sprinkle the turkey with salt, pepper and fresh thyme. Place turkey in a preheated 325 degree oven and roast. In the very early stages of roasting the turkey watch to make sure that the turkey does not brown quickly from the brine. If it starts to get dark quickly cover the turkey with aluminum foil. Bake turkey until it reaches an internal temperature of 165 degrees. Remove turkey and allow it to rest.
  3. While the turkey is resting place 2 cups of pomegranate juice into a small sauce pot and reduce mixture to a syrup consistency. Watch the pomegranate juice while reducing and keep it from scorching or burning. If you are uncomfortable reducing the juice you can purchase pomegranate molasses and use that to brush on to the turkey.
  4. Take reduced pomegranate juice and brush on to the skin of the turkey. Slice and serve.

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