Roasted Turkey with a Pomegranate-Black Pepper Glaze and Roasted Garlic-Sage butter

As no meal is more associated with home cooking than Thanksgiving, and no food is more associated with Thanksgiving then Turkey. This recipe has simple robust flavors, with a little added curveball that is the pomegranate glaze. This is a Bobby Flay recipe, I’ve made some of his other things, which have turned out very well, so I’m trusting him with our Thanksgiving Turkey.

Roasted Turkey with a Pomegranate-Black Pepper Glaze and Roasted Garlic-Sage Butter(Adapted from a Bobby Flay recipe)

1 10-15 pound turkey, rinsed well and patted dry

Salt and pepper

4 cups chicken stock

1 onion, halved

For Roasted Garlic-Sage Butter

2 stick unsalted butter

1 head roasted garlic

1 tsp kosher salt

¼ tsp black pepper

2 Tbsp finely chopped Sage leaves

For Pomegranate-Black Pepper Glaze

1-cup pomegranate molasses

1 ½ Tbsp Dijon mustard

1 ½ Tbsp horseradish

½ tsp pepper

A pinch kosher salt

Directions

1. To make garlic-sage butter, combine all ingredients in a food processor and beat until smooth. Can be made one day in advance.
2. To make Glaze, combine all ingredients in a bowl and whisk until combined, let sit for 30 minutes before using it.
   
   
3. Preheat oven to 425 degrees.
4. Rub turkey with garlic-sage butter, including the cavity and stick halved onion in there too. Sprinkle with salt and pepper.
   
   
5. Place turkey on a rack in a roasting pan and add 2 cups of stock in the pan.
6. Place in the lowest rack in the oven and roast for 30 minutes, and then reduce heat to 375 degrees.
7. Begin to baste the turkey after 30 minutes with the dripping every 15 minutes, adding more stock to the pan.
   
   
8. Brush with glaze in the last 30 minutes of cooking.
9. Roast until instant read thermometer read 160 degrees in the thigh, wing and breast, about 3-4 hours in total.
10. Take out of the oven and brush with more glaze, let rest for 15 minutes before slicing, enjoy!