Best Grilled Turkey With Pomegranate Black Pepper Glaze Recipes

Black Pepper-Pomegranate Molasses Glazed Turkey image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

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.

Black Pepper-Pomegranate Molasses Glazed Turkey image

Provided by Bobby Flay

Categories main-dish

Time 2h15m

Yield 10 to 12 hours

Number Of Ingredients 8

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons dijon mustard
Kosher salt and freshly ground pepper
1 15-pound fresh turkey
1 stick unsalted butter, softened
Kosher salt and freshly ground pepper
4 cups homemade chicken stock or low-sodium canned broth, warmed

Steps:

Preheat the oven to 450 degrees F. Make the glaze: Whisk the pomegranate molasses, horseradish, mustard, 1/2 teaspoon salt and 1 1/2 teaspoons pepper in a medium bowl. Let it sit at room temperature to allow the flavors to meld.
Meanwhile, prepare the turkey: Remove the neck and giblets, then 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 inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.
Reduce the oven temperature to 350 degrees F and continue roasting 1 more hour, basting with the chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze and continue roasting until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 15 more minutes.
Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil and let sit 15 minutes before carving.