Rosemary Pomegranate Maple Glazed Turkey

 

​Courtesy of Leigh Anna Chatagnier 

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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

 

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