Roast Turkey with Pomegranate Molasses Glaze

By tammy1365

Ingredients

• FOR THE TURKEY —
• 1 self-basting turkey (12–15 lb.)
• 1 medium onion, quartered
• 1 apple, quartered
• 1 rib celery, cut into chunks
• 1 Tbsp. vegetable oil
• Salt and pepper
• FOR THE GLAZE —
• 1 cup pomegranate juice
• 2 Tbsp. molasses
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. dry mustard

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 325°; place a foil-lined
roasting rack in a roasting pan.
Prepare turkey by removing the giblets,
which are usually in the neck and body
cavities. Save them to make gravy later. Cut
through the skin to the bone around the end
of the drumstick, then clip the tendons with
shears. For extra flavor, fill the bird's cavity
with onion, apple, and celery chunks.
Tuck the wing tips behind the turkey's back.
This keeps the tips from burning during
roasting. Overlap the ends of the legs, then
tie them together at the knuckles using
butcher's twine. Rub the entire turkey with oil,
then season with lots of salt and pepper to
coat the skin evenly.
Place the turkey breast-side down on the
foil-lined rack. The foil keeps the rack from
marking the breasts. Position the pan so that
the turkey's legs point toward the back of the
oven where it's hottest. After 2 hours, flip the
turkey over by holding its ends using paper
towels (remove foil). Return to oven. After
another hour, take the temperature of the
breast meat. Once it reaches 150°, start
glazing. Brush the glaze over the turkey.
Once the breast hits 160–165°, remove the
turkey, tent with foil, and let it rest 30 minutes
before carving. While turkey roasts, prepare
the glaze.
Combine pomegranate juice, molasses,
vinegar, and mustard in a saucepan; simmer
over medium heat 2 minutes. Baste turkey
with glaze. Allow turkey to rest before
carving.
Per 6 oz. turkey: 384 cal; 34g total fat; 127mg sodium; 6g
carb; 0g fiber; 54g protein
Cut through the skin to the bone around
the end of the drumstick, then clip the
tendons with shears.
Overlap the ends of the legs, then tie
them together at the knuckles using
butcher's twine.
P