ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pomegranate Rosemary Roasted Turkey

Yield 12 servings

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 Bunch fresh rosemary leaves chopped finely
  • 2 Sprigs fresh rosemary, plus more for garnish as desired
  • Kosher Salt and freshly ground black pepper
  • 1 Large fresh turkey (12-14 lb)
  • 2 cups Pomegranate juice
  • 2 Cloves garlic, peeled and gently smashed
  • 3/4 cup Brown sugar
  • 2 tablespoons Honey
  • 1/2 cup Fresh orange juice
  • 2 Extra-virgin olive oil
  • 1-2 Fresh pomegranates, seeds for garnish (optional)
  • Tyler Florence

How to Make It

  1. Tyler Florence
    Preheat the oven to 350°F.

  2. Begin by making a compound butter. Put the butter and chopped rosemary in a mixing bowl and mash with a fork or spoon until the rosemary is well incorporated. Season with salt and pepper.

  3. Rinse the turkey thoroughly inside and out with cold water. Pat the turkey dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip 3/4 of the seasoned butter under, massaging the breast meat as you go. Take the remaining butter and baste over the outside of the bird ensuring complete and even coverage. Put the turkey on a rack in a large roasting pan, and into the oven.

  4. Meanwhile prepare the glaze. To a small saucepan, add the pomegranate juice and sugar and gently simmer to dissolve the sugar. Once dissolved, add the garlic, honey, orange juice, extra virgin olive oil and rosemary sprigs. Simmer gently for 20-25 minutes until the mixture is thick and syrupy; it should coat the back of a wooden spoon.

  5. Roast the turkey for 2 hours, basting with the pomegranate glaze every 30 minutes. Be sure to baste the turkey completely and evenly. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170°F. The thigh juices will run clear when pricked with a knife, about 3 hours total (Or approximately 15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

  6. When done, remove the turkey from the oven and set aside to rest until cool enough to touch. Carve the turkey and serve with holiday sides.