I hope that you and your family had a wonderful Thanksgiving. We had the best weekend spending time with our close friends and family. Last year I made a coffee bean turkey, and everyone was expecting me to make another unique turkey this year. I wanted to try making a "sweet" flavored turkey, so I made a pomegranate turkey.
I will admit that I was seriously nervous about making such a unique turkey, so we toasted in hopes of a delicious meal. When it was time to eat, the turkey was phenomenal. The pomegranate glaze made the turkey look dark and reddish, but the flavor was out of this world. The turkey was so moist that it fell off the bone when I lifted it out of the pan - I did not even have to carve it.
Most of us either got a BOGO turkey or are getting them half price at the grocery stores. If you plan on making an "after Thanksgiving turkey" or a turkey for Christmas, this recipe will make you look like a master chef.
- 1 turkey
- 1 cup of softened butter
- 1/4 cup of chopped rosemary
- 2 cups of pomegranate juice
- 4 large pomegranates
- 2 garlic cloves
- 3/4 cup of brown sugar
- 2 Tbl. honey
- 1/2 cup of orange juice
- 4 Tbl. olive oil
- Dash of salt and pepper
In a food processor, chopped the rosemary. Then add softened butter and blend until thoroughly blended.
Then brush olive oil all over a cleaned turkey. Cover with salt and pepper.
In a saucepan mix pomegranate juice and sugar. Simmer until the sugar is dissolved. Then add the garlic, honey, orange juice, olive oil and one spring of rosemary. Simmer for 30-35 minutes until the glaze has thickened.
Take the butter mixture and cover the bird inside of the skin, and all over the bird.
Add fresh pomegranate under the skin, inside of the bird and all over.
Pour the glaze over the bird. Cook at 325 for the required amount of time (see turkey package for times/per pound). Cook covered with foil - remove the foil for the last 30 minutes of cooking. Baste the turkey every thirty minutes with the juices. Enjoy!