Best 2 Grilled Turkey With Pomegranate Black Pepper Glaze Recipes
Indulge in a culinary journey with our grilled turkey glazed with a tantalizing blend of pomegranate and black pepper. This dish combines sweet, tangy, and spicy flavors to create a symphony of tastes. The succulent turkey is grilled to perfection, resulting in tender, juicy meat that pairs harmoniously with the vibrant glaze. Accompanying the main course are two delectable side dishes: a refreshing cucumber salad and a creamy avocado-cilantro sauce. These accompaniments provide a delightful contrast to the richness of the turkey, completing this unforgettable meal.
Here are our top 2 tried and tested recipes!
POMEGRANATE MOLASSES-GLAZED TURKEY
If you're like most people, you've probably made the same turkey every Thanksgiving, year after year. Why not jazz up the flavor this time with a little pomegranate molasses? This Middle Eastern syrup is sweet but also deeply flavored with a little sourness. Think of it as a puckered-up version of balsamic vinegar. They're both irresistible. You can make your own pomegranate molasses (our recipe comes courtesy of Allrecipes reader, Flying Chef) or buy a bottle. Mix it with some sharp horseradish and mustard, as well as some chopped fresh sage for a familiar Thanksgiving flavor and you have a juicy, delicious turkey. Everyone will want seconds of this one.
Provided by Shauna James Ahern
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h8m
Yield 24
Number Of Ingredients 9
Steps:
- Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
- Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
- Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
- Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 26.2 g, Cholesterol 132.2 mg, Fat 20.2 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 5.2 g, Sodium 165.5 mg, Sugar 23.6 g
BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
- Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
- During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
Tips:
- Use a flavorful marinade: The marinade is what will give your turkey its flavor, so make sure to use a flavorful blend of herbs, spices, and liquids. The recipe in the article uses a marinade made with pomegranate juice, black pepper, garlic, and olive oil, but you can use any marinade you like.
- Brine the turkey: Brining the turkey is a great way to keep it moist and juicy. To brine the turkey, simply submerge it in a solution of water, salt, and sugar for several hours or overnight. You can also add herbs, spices, and other flavorings to the brine.
- Cook the turkey to the proper temperature: The safe internal temperature for cooked turkey is 165 degrees Fahrenheit. Use a meat thermometer to check the temperature of the turkey before removing it from the grill.
- Let the turkey rest before carving: Once the turkey is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the turkey, making it more moist and tender.
- Serve with a delicious glaze: The glaze is what will give your turkey its shiny, delicious crust. The recipe in the article uses a glaze made with pomegranate juice, black pepper, and honey, but you can use any glaze you like.
Conclusion:
Grilled turkey is a delicious and healthy alternative to traditional roasted turkey. By following the tips in this article, you can cook a grilled turkey that is moist, juicy, and flavorful. Serve it with your favorite sides and enjoy!
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