This Cranberry Pomegranate Glazed Turkey is a holiday showstopper that's bursting with seasonal flavors. The sweet-tart glaze adds a vibrant twist to your traditional turkey, making it perfect for Thanksgiving or any festive gathering.
The star of the dish is, of course, the turkey. Opt for a 12-14 pounder to serve a crowd, ensuring it's juicy and tender when cooked. The glaze begins with fresh cranberries, which burst with tartness and color. Pomegranate juice and pomegranate molasses lend a rich, tangy sweetness, balanced by honey and brown sugar for depth. To add a hint of complexity, we use balsamic vinegar. Olive oil ensures the glaze coats the turkey evenly, while salt and black pepper provide basic seasoning. Finally, fresh rosemary and thyme tucked inside the turkey infuse it with an earthy aroma.
This turkey pairs beautifully with roasted root vegetables or a fresh green salad. The sweet-tart glaze also complements a side of creamy mashed potatoes. Don't forget a glass of dry white wine to balance the flavors!
Start by preheating your oven to 325°F (163°C). While it warms up, grab a roasting pan and set a rack inside it. This setup gives your turkey a nice even roast.
Next, take out a medium saucepan and combine the fresh cranberries, pomegranate juice, pomegranate molasses, honey, brown sugar, balsamic vinegar, olive oil, salt, and black pepper. Place the pan over medium heat and let it simmer. You'll see the cranberries start to pop and the mixture thicken in about 15-20 minutes. Stir occasionally to prevent sticking.
While your glaze is cooking, rinse your turkey and pat it dry with paper towels. This helps the glaze stick better. Then, tuck the wings under the bird and place it on your roasting rack.
Once your glaze has thickened, brush it generously over the turkey. Make sure it’s covered all over with this delicious mixture.
Slide the rosemary and thyme sprigs into the turkey's cavity. This step adds a wonderful herbal aroma and flavor to your dish.
Now, pop the turkey into your preheated oven. Set a timer for every 30 minutes to remind yourself to baste the turkey with more glaze. This keeps it moist and flavorful. Roast it until the internal temperature hits 165°F (74°C) in the thickest part of the thigh. This usually takes around 3 to 3 1/2 hours.
When done, remove the turkey from the oven and let it rest for 20-30 minutes. This resting period lets the juices redistribute, ensuring a juicy slice when you carve into it.
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