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Cranberry Pomegranate Glazed Turkey


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 5 hours, 30 minutes
  • Total Time: 6 hours
  • Yield: 1 turkey 1x

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Description

Cranberry Pomegranate Glazed Turkey is a fun and delicious twist on a classic roasted turkey! Cranberry puree and pomegranate juice simmer together with brown sugar and fresh herbs to create a decadent glaze to baste your turkey with while it is roasting in your oven. The result is a juicy turkey that is not only loaded with flavor, but beautiful to look at! The perfect centerpiece for your holiday table.


Ingredients

Scale
  • 1520 pound turkey, properly defrosted with neck and giblets removed
  • 1 stick (8 tablespoons) butter, softened
  • 2 tablespoons seasoned salt
  • 14 oz can jellied cranberry sauce
  • 1/2 cup pomegranate juice
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. Preheat your oven to 325 degrees. In a small bowl, combine the softened butter and the seasoned salt. Use a paper towel to completely pat dry your turkey.
  2. Rub the butter mixture evenly over the whole turkey. Loosely tent with foil or cover the turkey and roast in the oven for 2-3 hours or roughly half of the cooking time depending on your size of turkey.
  3. While the turkey is roasting, make the glaze. Whisk together the cranberry sauce, pomegranate juice, brown sugar, fresh rosemary and thyme together in a medium-size sauce pan.
  4. Bring to a simmer over medium heat, then reduce to low and allow to simmer and thicken, about 10-15 minutes. Whisking occasionally.
  5. Halfway through the roasting process, remove your turkey from the oven and remove the foil/lid. Baste with half of the glaze and place back in the oven.
  6. Baste the turkey with the glaze every 30 minutes until the glaze is gone and your turkey is cooked through. It should read 165 degrees when a thermometer is inserted into the thickest part of the meat – I like to take a reading from both the breast and the leg/thigh area.
  7. If your turkey is not done and your glaze is gone, that is ok. Keep roasting the turkey until the internal temperature reaches 165 degrees. Let the turkey rest for 5-10 minutes before carving and serving.

Notes

  • This recipe is adaptable for a 15-20 pound turkey. The main thing that will be different is the amount of time. The general rule for cooking a turkey is 20 minutes per pound.
  • Patting the turkey skin dry is an important step to get a beautifully browned turkey.
  • Make an extra batch of glaze if you want a “gravy” to serve alongside your turkey.
  • This recipe can also be adapted if you want to use a smaller turkey or even a chicken – the cooking time will be much less.
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