Canadian Thanksgiving has come and gone, but luckily we Canadians live in America so we still have American Thanksgiving to look forward to. This recipe for Pomegranate-Blueberry Glazed Roast Turkey is my go-to for any meal intended to feed the masses. We hosted Canadian Thanksgiving a few weeks back where this dish was the main attraction. Next week, we will be cooking another bird for friends who remain in the city for American Thanksgiving, where again this recipe will take center stage. This non-traditional approach to prepping a turkey leaves you with a moist, succulent and flavorful meat that is always a hit. So be prepared to hide any remnants you want to keep for leftovers during your feast otherwise you may be disappointed to find nothing left once your guests depart. This thanksgiving we hope you enjoy your turkey, but most important savor those you share it with.
Pomegranate-Blueberry Glazed Roast Turkey
- 1 tbsp of rosemary
- 1/2 tsp of thyme
- 1/2 tsp of garlic pepper
- 1 lemon
- 3/4 tsp sea salt
- 1 14- to 16-lb turkey
- Olive oil cooking spray
- 1 1/2 cups pomegranate juice
- 1/2 cup chicken or vegetable broth
- 1/4 cup blueberry jam
- 2 tbsp agave nectar
- Preheat oven to 325°F.
- Zest and juice lemon. Set both off to the side.
- In a small bowl, mix together rosemary, thyme, lemon zest, garlic pepper and salt. Set your spice rub aside.
- Prep the turkey:
- Remove and discard the neck that is found inside the cavity of the bird
- Place turkey in the center of a large roasting pan on a rack.
- Take a sharp knife score the skin of the turkey all over the bird
- Using your fingers separate the skin from the meat
- Rub your spice rub under the skin of the turkey, attempting to cover as much of the meat as you can. Recover the meat with the turkey’s skin as much as possible.
- Brush the remaining spice on the outside of the turkey’s skin
- Stuff turkey if desired, and cover opening with tin foil
- In a small sauce pan, whisk together the pomegranate juice, broth, jam, agave nectar and lemon juice. Bring the entire mixture to a roaring boil. Reduce heat and allow to simmer and reduce for 15 to 20 minutes.
- Pour half the glaze over the turkey, transfer to oven and roast for a total time of 3 1/2 to 4 1/2 hours (time depends on the size of your bird)
- After 2 hours of cooking, pour remaining glaze over the bird and loosely cover turkey with foil to prevent over-browning. The turkey is done a meat thermometer registers 180°F when inserted into the deepest part of the thigh and 165°F when inserted into the center of stuffing in the body cavity.
- Remove turkey from oven and let rest for 20 minutes before carving
- If required, spoon stuffing out of the body cavity and transfer to a serving bowl.