Rosemary Pomegranate Maple Glazed Turkey
Courtesy of Leigh Anna Chatagnier
1 (13-16 pound) turkey
4 tablespoons Kosher salt
2 tablespoons black pepper
For the glaze:
2 cups pomegranate juice
1/2 cup maple syrup
1 teaspoon black pepper
2 sprigs fresh rosemary
Rub turkey down on all sides with salt and pepper liberally, including the inside of the bird. Let sit uncovered in the fridge overnight, or at least 4 hours.
Preheat oven to 350 degrees F. Let turkey sit at room temperature for at least 30 minutes before baking while the oven preheats.
Bake for 2-1/2 to 3 hours until internal temperature reaches 165 degrees F.
While the turkey bakes, make the rosemary pomegranate glaze by combining pomegranate juice, maple syrup, pepper, and rosemary sprigs in a sauce pan and bring to a boil. Reduce heat to a simmer and let reduce by half until slightly thickened.
Uncover the turkey for the last 20 minutes of cooking a brush a liberal amount of the pomegranate glaze all over the turkey. Brush a second coat of the glaze on the turkey if desired.
Serve with extra glaze