Bobby Flay Black Pepper-Pomegranate Molasses Glazed Turkey

This juicy roasted turkey is coated with a sweet and tangy pomegranate molasses glaze, balanced with black pepper and horseradish for a bold kick. The crispy skin and tender meat make it perfect for holiday dinners or special occasions!

Ingredients Needed:

Turkey Glaze:

• 1 1/2 cups pomegranate molasses
• 3/4 cup prepared horseradish, drained
• 3 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons coarsely ground black pepper

Turkey:

• 1 (about 15 pounds) fresh turkey
• 1 stick (1/2 cup) unsalted butter, softened
• Salt and freshly ground black pepper
• 4 cups homemade chicken stock or low-sodium canned broth

How To Make Black Pepper-Pomegranate Molasses Glazed Turkey?

1. Preheat the Oven: Set the oven to 450°F.
2. Prepare the Glaze: In a bowl, whisk together pomegranate molasses, horseradish, mustard, salt, and black pepper. Let it sit at room temperature for 30 minutes.
3. Prepare the Turkey: Remove the neck, heart, and gizzard from inside the turkey. Rinse it inside and out with cold water and pat dry.
4. Season the Turkey: Rub the turkey all over with butter, including under the skin if possible. Season well with salt and black pepper, including inside the cavity.
5. Start Roasting: Truss the turkey and place it breast-side up on a rack in a roasting pan. Roast for 45 minutes until lightly golden.
6. Reduce Heat & Baste: Lower the oven to 350°F and continue roasting. Baste with chicken stock every 15 minutes for about 1 hour and 15 minutes, until the internal temperature reaches 160°F in the thigh.
7. Glaze the Turkey: In the last 15 minutes of roasting, stop basting with stock and brush the turkey with 1 cup of glaze.
8. Rest & Serve: Remove the turkey from the oven, brush with the remaining glaze, tent loosely with foil, and let it rest for 15 minutes before slicing.

Recipe Tips:

• Let the Glaze Sit for Full Flavor: After mixing the glaze, let it rest for at least 30 minutes before using. This helps the flavors blend, making the glaze taste richer and more balanced.
• Butter Under the Skin for Juicier Meat: Gently slide your fingers under the turkey skin and spread some butter inside. This keeps the meat moist and adds extra flavor to the turkey while it roasts.
• Use a Meat Thermometer for Accuracy: Check the thickest part of the thigh with a thermometer. The turkey is done when it reaches 160°F. This prevents overcooking, which can make the meat dry.
• Baste Only Until You Start Glazing: Baste with chicken stock every 15 minutes while roasting, but stop basting in the last 15 minutes when you apply the glaze. This helps the glaze stick and form a beautiful, caramelized crust.
• Let the Turkey Rest Before Carving: After taking the turkey out of the oven, let it rest for at least 15 minutes before slicing. This keeps the juices inside, making the meat tender and flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover turkey cool to room temperature. Then, store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 4 days.
• Freeze: Let the turkey cool completely before slicing. Place the slices in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months.
• Reheat: Heat a pan over low heat and add a little broth or butter. Warm the turkey slices for 3-5 minutes, flipping occasionally, until heated through.

Nutrition Facts:

• Calories: 400 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 130mg
• Sodium: 400mg
• Potassium: 450mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 50g

Try More Bobby Flay Recipes:

• Bobby Flay Brussels Sprouts With Pomegranate
• Bobby Flay Brussel Sprout Salad​
• Bobby Flay Pomegranate Sangria

Bobby Flay Black Pepper-Pomegranate Molasses Glazed Turkey

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Dinner Recipe Keys: B Black Pepper-Pomegranate Molasses Glazed Turkey

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours 15 minutesRest time: 15 minutesTotal time:3 hours Servings:12 servingsCalories:400 kcal Best Season:Suitable throughout the year

Description

This juicy roasted turkey is coated with a sweet and tangy pomegranate molasses glaze, balanced with black pepper and horseradish for a bold kick. The crispy skin and tender meat make it perfect for holiday dinners or special occasions!

Ingredients

Turkey Glaze:

• 1 1/2 cups pomegranate molasses
• 3/4 cup prepared horseradish, drained
• 3 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons coarsely ground black pepper

Turkey:

• 1 (about 15 pounds) fresh turkey
• 1 stick (1/2 cup) unsalted butter, softened
• Salt and freshly ground black pepper
• 4 cups homemade chicken stock or low-sodium canned broth

Instructions

1. Preheat the Oven: Set the oven to 450°F.
2. Prepare the Glaze: In a bowl, whisk together pomegranate molasses, horseradish, mustard, salt, and black pepper. Let it sit at room temperature for 30 minutes.
3. Prepare the Turkey: Remove the neck, heart, and gizzard from inside the turkey. Rinse it inside and out with cold water and pat dry.
4. Season the Turkey: Rub the turkey all over with butter, including under the skin if possible. Season well with salt and black pepper, including inside the cavity.
5. Start Roasting: Truss the turkey and place it breast-side up on a rack in a roasting pan. Roast for 45 minutes until lightly golden.
6. Reduce Heat & Baste: Lower the oven to 350°F and continue roasting. Baste with chicken stock every 15 minutes for about 1 hour and 15 minutes, until the internal temperature reaches 160°F in the thigh.
7. Glaze the Turkey: In the last 15 minutes of roasting, stop basting with stock and brush the turkey with 1 cup of glaze.
8. Rest & Serve: Remove the turkey from the oven, brush with the remaining glaze, tent loosely with foil, and let it rest for 15 minutes before slicing.

Notes

• Let the Glaze Sit for Full Flavor: After mixing the glaze, let it rest for at least 30 minutes before using. This helps the flavors blend, making the glaze taste richer and more balanced.
• Butter Under the Skin for Juicier Meat: Gently slide your fingers under the turkey skin and spread some butter inside. This keeps the meat moist and adds extra flavor to the turkey while it roasts.
• Use a Meat Thermometer for Accuracy: Check the thickest part of the thigh with a thermometer. The turkey is done when it reaches 160°F. This prevents overcooking, which can make the meat dry.
• Baste Only Until You Start Glazing: Baste with chicken stock every 15 minutes while roasting, but stop basting in the last 15 minutes when you apply the glaze. This helps the glaze stick and form a beautiful, caramelized crust.
• Let the Turkey Rest Before Carving: After taking the turkey out of the oven, let it rest for at least 15 minutes before slicing. This keeps the juices inside, making the meat tender and flavorful.

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