Grilled Turkey With Pomegranate Black Pepper Glaze Recipes

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY

Steps:

• Preheat the oven to 450 degrees F. Make the glaze: Whisk the pomegranate molasses, horseradish, mustard, 1/2 teaspoon salt and 1 1/2 teaspoons pepper in a medium bowl. Let it sit at room temperature to allow the flavors to meld.
• Meanwhile, prepare the turkey: Remove the neck and giblets, then 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 inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.
• Reduce the oven temperature to 350 degrees F and continue roasting 1 more hour, basting with the chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze and continue roasting until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 15 more minutes.
• Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil and let sit 15 minutes before carving.

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY

Steps:

• Preheat oven to 450 degrees F.
• 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.
• 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.)
• During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

TURKEY WITH POMEGRANATE GLAZE

Steps:

• For the brine and turkey: In a large stock pot, bring water, 1 1/2 cups kosher salt, sugar, coriander, ginger and bay leaves to a boil over high heat. Lower heat and simmer for 10 minutes, stirring occasionally to make sure the salt and sugar dissolve. While the brine is simmering, place the ice in a bucket or pot big enough to hold the turkey. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the brine. Refrigerate for 8 to 12 hours.
• Position an oven rack on the lowest level of the oven and preheat the oven to 450 degrees F. Remove the turkey from the brine and pat it dry; discard the brine. Tuck the wings underneath the turkey. Sprinkle the turkey inside and out with salt. Put the celery, lemon, onion and parsley into the cavity of the turkey and tie the legs together with kitchen twine. Place breast-side down in a roasting pan fitted with a rack. Roast for 30 minutes.
• For the glaze: While the turkey roasts, combine the pomegranate molasses, 3 tablespoons water and Aleppo pepper in a medium saucepan and bring to a simmer. Adjust heat and simmer, uncovered, until thick and syrupy, 5 to 10 minutes. Stir in the butter and soy sauce and remove from heat.
• After 30 minutes of roasting, turn the turkey breast-side up and lower the oven temperature to 325 degrees F. Roast 3 hours longer, or until a meat thermometer inserted into the thickest part of the thigh but not touching bone registers 160 degrees F. When the thermometer registers 155 degrees F, or during the last 30 minutes of cooking, begin basting with glaze every 5 to 10 minutes. Remove the turkey from the oven and allow to rest for 15 minutes before carving.

GRILLED TURKEY WITH POMEGRANATE-BLACK PEPPER GLAZE

Steps:

• Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.