Pomegranate Turkey Glaze

By Bonnie T

Ingredients

• 1 C of pomegranate juice
• 1 C of chicken broth
• 3 T Currant Jelly

Preparation

Step 1

Combine 1 cup of pomegranate juice and 1 cup of the stock in a small saucepan. Cook over high heat until mixture is reduced enough to coat the back of a spoon, about 20 minutes. Stir in 3 T currant jelly. Set aside.

When a meat thermometer placed between breast and thigh reads 170 degrees. remove turkey from oven (the total cooking time to this point should be about 3 hours and 15 minutes). Discard aluminum-foil tent, and brush bird evenly and smoothly with pomegranate reduction. Lower temperature to 325 degrees. return bird to oven, and continue roasting for 5 minutes. Brush again with pomegranate reduction, and roast for 5 to 10 minutes more. Do not allow glaze to burn.

Remove from oven, let cool slightly, and transfer to serving plate. Let turkey rest for 20 minutes before carving.