Pomegranate Brined Turkey
- Yield 10 to 12 servings
Ingredients
- Brine:
- 4 cups pomegranate juice
- 16 cups water
- 1 cup coarse kosher salt
- 15 -- black peppercorns, slightly crushed
- 2 -- bay leaves
- 2 sprigs rosemary
- 1 tablespoon sage
- Turkey:
- 1 -- 12- to 15-lb. turkey, thawed if purchased frozen
- 2 teaspoons each: sage, rosemary, thyme, poultry seasoning, and crushed black peppercorns that have been mixed together
- 1 1/2 cups chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- Glaze:
- 3 cups pomegranate juice
- 1 1/2 cups pomegranate arils
- Gravy:
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
Instructions
- To prepare the brine: Line a pot or tub large enough to hold the brine and turkey with a food-safe plastic bag. Combine all brine ingredients in bag, making sure all the salt has been fully dissolved. Place the turkey breast-side down in the brine; refrigerate or surround the pot with ice packs in an insulated cooler for about 8 to 10 hours or overnight.
- To prepare the turkey glaze. Preheat oven to 325F.
- After removing turkey from the brine, rinse and pat dry. Coat outside skin with 1 tablespoon vegetable oil. Rub the turkey inside and outside with herb mixture. Place chopped vegetables in a shallow roasting pan. Place turkey on top of vegetables. Roast for 12 to 14 minutes per pound (internal temperature should read 160F when a meat thermometer is inserted in thigh area).
- In a saucepan, reduce 3 cups pomegranate juice by half to make a glaze. Mix with black pepper and arils.
- Cover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving. Prepare gravy while turkey is resting.
- To prepare he gravy: Remove turkey from the pan. Place vegetables in a food processor or blender and blend until smooth. Add 3 tablespoons of flour to the pan drippings in the roasting pan. Place roasting pan on stovetop over medium heat. Cook drippings and flour for 1 to 2 minutes, scraping the bottom of the pan to incorporate flour with drippings. Ad processed vegetables and 3 cups of chicken broth. Cook until desired consistency. Gravy can be thinned by adding more chicken broth.
Recipe courtesy of POM Wonderful.
