Pomegranate-Glazed Turkey With Brown Butter Gravy

Pomegranate-Glazed Turkey With Brown Butter Gravy

10 servings
A sticky pomegranate glaze that’s more like pomegranate molasses coats this turkey: It’s deep, tangy and sweet after the juice gets cooked down to a glossy concentrate. You start the bird off hot to get that prized bronzed skin, then drop the temperature so it can cook through gently without drying out. Browned butter gives the gravy a nutty backbone that pairs well with the fruity glaze.

Ingredients

  • kosher salt

    such as diamond crystal

    ⅓ c
  • coarsely ground black pepper
    3 tbsp
  • light brown sugar
    2 tbsp
  • chopped thyme leaves
    1 tbsp
  • turkey

    patted dry

    1
  • extra-virgin olive oil or vegetable oil
  • pomegranate juice
    2 c
  • honey
    ½ c
  • soy sauce
    3 tbsp
  • thyme sprigs
    6
  • garlic cloves

    crushed

    4
  • strips fresh orange peel
    3
  • unsalted butter
    6 tbsp
  • shallots

    thinly sliced into rings

    3 large
  • all-purpose flour
    ⅓ c
  • turkey or chicken stock
    6 c
  • thyme sprigs
    2
  • pomegranate juice

    sherry vinegar or cider vinegar

    2 tbsp
  • soy sauce
    2 tbsp
  • kosher salt and freshly ground black pepper

Directions

  1. 1

    Brine the turkey: At least 12 hours and up to two days before cooking, combine the salt, pepper, sugar and thyme in a small bowl.

  2. 2

    Place the turkey, breast-side up, on a wire rack set inside a large rimmed baking sheet and pat very dry with paper towels. Sprinkle the salt mixture all over the turkey, including inside the cavity, patting to adhere and nudging some into the crevices. You might not need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet. Refrigerate the turkey, uncovered, for at least 12 hours and up to 2 days. (This deeply seasons the bird and dries the skin for better browning.)

  3. 3

    When you’re ready to cook, remove the turkey from the refrigerator and place it breast-side up on a large foil-lined baking sheet fitted with a wire rack (or rinse and reuse the one it was on). Let it sit at room temperature for 1 to 2 hours.

  4. 4

    While the turkey sits at room temperature, make the pomegranate glaze: Combine the pomegranate juice, honey, soy sauce, thyme sprigs, garlic and orange peel in a small saucepan. Cook over medium heat, adjusting the heat to prevent the glaze from bubbling over, and stirring occasionally at first then more frequently as it reduces, until the glaze is glossy and reduced to the consistency of maple syrup, 25 to 30 minutes. You should have just over ½ cup. (The glaze can be made 3 days ahead; discard the thyme, orange peel and garlic before chilling and refrigerate in an airtight container.)

  5. 5

    Heat the oven to 450 degrees once you’re ready to cook the turkey, with a rack set in the center of the oven.

  6. 6

    Drizzle the turkey with oil, rubbing to coat evenly, then pour 1 cup water into the baking sheet. Roast the turkey until the skin begins to turn golden, 25 to 30 minutes. Reduce oven temperature to 325 degrees, and continue roasting, brushing the turkey every 20 minutes or so with the pomegranate glaze, until the turkey is glossy and deeply golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 65 to 85 minutes longer. The total cooking time will be between 1 1/2 to 2 hours total.

  7. 7

    Transfer the turkey to a cutting board and let rest for 30 minutes before carving.

  8. 8

    Make the gravy: In a large saucepan, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened and the butter has browned and smells nutty, 4 to 6 minutes. Sprinkle in the flour and cook, stirring often, until the roux goes from pale blond to golden brown, 5 to 7 minutes.

  9. 9

    Slowly whisk in the stock, stopping to let it thicken and bubble before adding more. Bring the mixture to a simmer, add the thyme, pomegranate juice and soy sauce, and continue to cook, whisking often, until thick enough to coat the back of a spoon, 10 to 12 minutes. Season with salt and pepper. Pick out and toss the thyme sprigs. (The gravy can also be made 3 days ahead: Reheat it in a saucepan over medium heat, tasting and adjusting the seasonings with salt, pepper, pomegranate juice and soy sauce.)

  10. 10

    Serve the warm gravy alongside the turkey.

Pomegranate-Glazed Turkey With Brown Butter Gravy

Pomegranate-Glazed Turkey With Brown Butter Gravy

240 min10 servings800 cal

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About this Recipe

Elevate your holiday table with a show-stopping Pomegranate-Glazed Turkey, a centerpiece that promises deep, tangy sweetness and incredibly moist meat. This isn't just another turkey recipe; it's a culinary journey designed to impress, perfect for your next big gathering or a memorable Thanksgiving feast.

This recipe works by first creating a sticky pomegranate glaze that’s more like a rich molasses. The juice gets cooked down to a glossy concentrate, delivering an unparalleled depth of flavor that coats the entire bird. The turkey itself starts with an initial blast of high heat to achieve that prized bronzed, crispy skin, then the temperature is dropped to ensure it cooks gently, resulting in juicy, tender meat. Paired with a luscious brown butter gravy, this dish offers a harmonious balance of sweet, savory, and nutty notes.

What you can expect is a feast for the senses: a whole turkey with beautifully crisp, golden-brown skin that cracks to reveal succulent, flavorful meat. Each bite is infused with the bright, complex tang and sweetness of the pomegranate glaze, complemented by subtle herbal hints from the thyme. The accompanying brown butter gravy adds a luxurious, nutty richness, tying all the flavors together for an utterly satisfying experience. This main course is designed to be a showstopper, offering a gourmet taste that will leave a lasting impression.

Customization & Variations

While the pomegranate glaze is a star, you can adjust some elements. If you prefer, a mix of cranberry and cherry juice could offer a similar tart-sweet profile for the glaze, though the flavor won't be identical to pure pomegranate. For the brine, if fresh thyme is unavailable, dried thyme can be substituted, using about one-third the amount. Similarly, if you're out of soy sauce, coconut aminos can provide a savory umami, though with a slightly different flavor profile.

This Pomegranate-Glazed Turkey is the ultimate centerpiece for your Thanksgiving celebration or any special occasion that calls for an impressive main course. Serve it generously, ensuring everyone gets a good drizzle of the rich brown butter gravy alongside their tender turkey.

Frequently Asked Questions

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