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

  1. 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.
  2. To prepare the turkey glaze.  Preheat oven to 325F.
  3. 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).
  4. In a saucepan, reduce 3 cups pomegranate juice by half to make a glaze.  Mix with black pepper and arils.  
  5. Cover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving.  Prepare gravy while turkey is resting.
  6. 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.

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