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.
- 15–20 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
- 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.
- 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.
- 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.
- Bring to a simmer over medium heat, then reduce to low and allow to simmer and thicken, about 10-15 minutes. Whisking occasionally.
- 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.
- 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.
- 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.
- 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.