Sandra This Bobby Flay Black Pepper-Pomegranate Molasses Glazed Turkey Recipe is a juicy and flavorful recipe, which is made with pomegranate molasses and prepared horseradish. It’s the perfect centerpiece for your holiday meal, ready in about 5 hours.
Bobby Flay Black Pepper-Pomegranate Molasses Glazed Turkey Recipe 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
How To Make Bobby Flay Black Pepper-Pomegranate Molasses Glazed Turkey Recipe
- Preheat the Oven: Position a rack in the lower third of the oven and preheat to 325°F (165°C).
- Make the Glaze: In a medium bowl, whisk together the pomegranate molasses, horseradish, Dijon mustard, kosher salt, and coarsely ground black pepper until smooth. Set aside.
- Prepare the Turkey: Remove the turkey from its packaging. Remove the neck and giblets from the cavities and save them for gravy, if desired. Pat the entire turkey (inside and out) completely dry with paper towels.
- Season the Turkey: Rub the softened butter all over the outside of the turkey, getting it under the skin of the breast as well. Season the turkey generously, inside and out, with salt and freshly ground black pepper.
- Set Up the Roasting Pan: Place the turkey, breast-side up, on a roasting rack set inside a large, heavy roasting pan. Pour the 4 cups of chicken stock into the bottom of the pan.
- Begin Roasting: Transfer the pan to the preheated oven. Roast the turkey, uncovered, for 2 hours and 30 minutes.
- Apply the First Glaze: After 2.5 hours, remove the turkey from the oven. Brush it generously with about half of the pomegranate-pepper glaze.
- Finish Roasting and Glazing: Return the turkey to the oven and continue to roast for another 1 to 1.5 hours, brushing with the remaining glaze every 30 minutes. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F.
- Rest the Turkey: Carefully transfer the roasted turkey to a large cutting board. Tent it loosely with aluminum foil and let it rest for at least 30 minutes before carving. This is crucial for a juicy turkey.
- Serve: Carve the turkey and serve, passing any extra pan drippings as a sauce, or use them to make gravy.
Recipe Tips
- How to get crispy turkey skin? The most important step is to pat the turkey completely dry with paper towels before you add the butter and seasoning. Any moisture will create steam and prevent the skin from crisping.
- When should I apply the glaze so it doesn’t burn? Wait until the last 1.5-2 hours of roasting. Pomegranate molasses has a high sugar content and will burn if it’s in the oven for the entire cooking time.
- How do I know my turkey is fully cooked? Do not rely on cooking time alone. A meat thermometer is essential. The turkey is safely cooked when the thickest part of the thigh (not touching bone) reads 165°F (74°C).
- Why is it important to rest the turkey? Resting for at least 30 minutes allows all the juices inside the meat to redistribute and settle. If you cut it open right away, all the juices will run out onto the cutting board, leaving you with dry meat.
- What if the turkey skin gets too dark? If the breast or wings are browning too quickly (especially after you add the glaze), just loosely tent those specific parts with a small piece of aluminum foil.
What To Serve With Pomegranate Glazed Turkey
This flavorful turkey is the star of a holiday feast. Pair it with classic sides:
- Creamy Mashed Potatoes
- Roasted Brussels Sprouts with Bacon
- Sausage and Herb Stuffing
- Green Bean Casserole
- Homemade Cranberry Sauce
- Gravy (made from the pan drippings)
How To Store Glazed Turkey
Refrigerate: Carve the leftover turkey meat off the bone. Store it in an airtight container in the refrigerator for up to 4 days. It’s helpful to add a small splash of chicken broth to the container to keep the meat moist. Freeze: Store the carved, cooled turkey meat in freezer-safe bags or containers for up to 3 months.
Glazed Turkey Nutrition Facts
(Per serving, estimated)
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 190mg
- Sodium: 510mg
- Potassium: 550mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, the glaze can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature for 30 minutes before using so it’s easier to brush.
It’s a thick, dark, sweet-and-sour syrup made from reduced pomegranate juice. It’s common in Middle Eastern cooking and adds a wonderful tangy flavor. You can find it in most large supermarkets or online.
It’s not “hot,” but it has a strong, zesty, peppery kick. The 3/4 cup of horseradish and 1 1/2 teaspoons of coarse black pepper give it a bold, warming spice that cuts through the richness of the turkey.
Try More Recipes:
- Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
- Bobby Flay Pulled Pork with Black Pepper Vinegar Recipe
- Bobby Flay Stuffed Peppers Recipe
Bobby Flay Black Pepper-Pomegranate Molasses Glazed Turkey Recipe
Description
A show-stopping, juicy holiday turkey roasted to perfection with a bold, tangy, and peppery pomegranate molasses and horseradish glaze.
Ingredients
Instructions
- Preheat oven to 325°F. In a bowl, whisk all glaze ingredients until smooth.
- Pat the turkey completely dry, inside and out. Rub all over with softened butter and season generously with salt and pepper.
- Place turkey on a rack in a roasting pan. Pour the chicken stock into the bottom of the pan.
- Roast for 2 hours and 30 minutes.
- Brush the turkey with half of the pomegranate glaze.
- Return to oven and roast for another 1 to 1.5 hours, brushing with the remaining glaze every 30 minutes.
- The turkey is done when a thermometer in the thickest part of the thigh reads 165°F.
- Transfer to a cutting board, tent with foil, and let rest for at least 30 minutes before carving.
Notes
- Patting the turkey skin very dry is the key to a crispy finish.
- The glaze is added late in the cooking process to prevent the sugars in the molasses from burning.
- If the breast or wings brown too quickly, cover them loosely with a piece of aluminum foil.
- Resting the turkey for 30 minutes is essential. Do not skip this step, or the turkey will be dry.
