Black Pepper-Pomegranate Molasses Glazed Turkey

Name: Black Pepper-Pomegranate Molasses Glazed Turkey
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters homemade chicken stock or low-sodium canned broth; 3 Tbsps Dijon mustard; 2 teaspoons coarsely ground black pepper; 177 milliliters prepared horseradish, drained; 1 teaspoons kosher salt; 355 milliliters pomegranate molasses; 8 servings Salt and freshly ground black pepper; 7 kilograms (about fresh turkey; 118 milliliters stick unsalted butter, softened

You can never have too many main course recipes, so give Black Pepper-Pomegranate Molasses Glazed Turkey a try. This recipe makes 8 servings with 1173 calories, 134g of protein, and 47g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up chicken stock, salt and pepper, turkey, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Watch how to make this recipe.

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Ingredients you will need

Coarsely Ground Black Pepper

Pomegranate Molasses

Horseradish

Mustard

Salt

Equipment you will use

Whisk

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

Ingredients you will need

Salt And Pepper