Bobby Flay's "Black Pepper-Pomegranate Molasses Glazed Turkey" is sure to add spice for the holiday feast. The recipe offers a makeover for the traditional turkey menu by having it emerged in a peppery taste, glazed with molasses which is just right for the season.
Ingredients
For the coating (glaze):
1 ½ cups (Molasses) pomegranate
¾ cup drained horseradish
3 tbsp. of Dijon mustard
Pepper, freshly grind and salt (Kosher)
Preparation of Turkey:
Washed and cleaned turkey approximately 1.15 pound
A stick of unsalted butter (softened)
Pepper, freshly grind and salt (Kosher)
A warmed homemade canned broth (low-sodium) chicken stock or -4 cups
Procedure:
Set the oven at 4500F. Start with the coating, mix the following ingredients; pomegranate molasses, mustard, ½ tsp salt and 1 ½ tsp pepper, and horseradish in a bowl, set aside in a room temperature and allow the mixture to blend.
Take away the giblets and neck of the turkey, have it washed with cold water and dry it. Butter it all over including the inside portions and season with pepper and salt. Brace the turkey with a string or cord and place in a roasting pan with breast-side up. Roast until the turkey turns into golden brown, approximately it would take 45 minutes. After which lessen the oven temp to 3500 F and let it stay for another hour, basting with canned broth or homemade chicken stock every 15 minutes. Apply a cup of pomegranate glaze while roasting until the thermometer inserted in the thigh will show a temp of 1600. Continue roasting for about 15 minutes more.
Take it out from the oven and apply the remaining glaze. Cover it with foil and let it stay for about 15 minutes before slicing.
Try this and enjoy the holidays with more of Bobby Flay's recipes.
