Best 2 Black Pepper Pomegranate Molasses Glazed Turkey Recipes
. Black pepper pomegranate molasses glazed turkey is a delectable dish that combines the flavors of sweet, tangy, and savory. This flavorful turkey dish is sure to impress your taste buds and is perfect for any special occasion. The combination of black pepper and pomegranate molasses creates a unique and tantalizing glaze that will have your family and friends asking for seconds. With its juicy meat and crispy skin, this turkey is a must-try for any food lover.
Here are our top 2 tried and tested recipes!
BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY
Steps:
- Preheat the oven to 450 degrees F. Make the glaze: Whisk the pomegranate molasses, horseradish, mustard, 1/2 teaspoon salt and 1 1/2 teaspoons pepper in a medium bowl. Let it sit at room temperature to allow the flavors to meld.
- Meanwhile, prepare the turkey: Remove the neck and giblets, then 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 inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.
- Reduce the oven temperature to 350 degrees F and continue roasting 1 more hour, basting with the chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze and continue roasting until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 15 more minutes.
- Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil and let sit 15 minutes before carving.
POMEGRANATE MOLASSES-GLAZED TURKEY
If you're like most people, you've probably made the same turkey every Thanksgiving, year after year. Why not jazz up the flavor this time with a little pomegranate molasses? This Middle Eastern syrup is sweet but also deeply flavored with a little sourness. Think of it as a puckered-up version of balsamic vinegar. They're both irresistible. You can make your own pomegranate molasses (our recipe comes courtesy of Allrecipes reader, Flying Chef) or buy a bottle. Mix it with some sharp horseradish and mustard, as well as some chopped fresh sage for a familiar Thanksgiving flavor and you have a juicy, delicious turkey. Everyone will want seconds of this one.
Provided by Shauna James Ahern
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h8m
Yield 24
Number Of Ingredients 9
Steps:
- Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
- Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
- Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
- Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 26.2 g, Cholesterol 132.2 mg, Fat 20.2 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 5.2 g, Sodium 165.5 mg, Sugar 23.6 g
Tips:
- Choose a fresh, high-quality turkey: A good-quality turkey will make all the difference in the final dish. Look for a turkey that is plump and has a moist, pink color. Avoid turkeys that are bruised or have any discoloration.
- Brine the turkey: Brining the turkey helps to keep it moist and flavorful. To brine the turkey, dissolve 1 cup of salt and 1/2 cup of sugar in a gallon of water. Add the turkey to the brine and refrigerate for 12-24 hours.
- Roast the turkey uncovered: Roasting the turkey uncovered allows the skin to get crispy and brown. If you cover the turkey, the skin will be more likely to steam and become soggy.
- Use a meat thermometer: To ensure that the turkey is cooked through, use a meat thermometer to check the internal temperature. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest before carving: After the turkey is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the turkey, making it more tender and flavorful.
Conclusion:
Black pepper and pomegranate molasses glazed turkey is a delicious and flavorful dish that is perfect for a special occasion. The combination of the sweet and tangy glaze with the savory turkey is sure to please everyone at your table. With careful preparation and attention to detail, you can create a roasted turkey that is both moist and flavorful.
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