POM-Brined Turkey

POM-Brined Turkey

4 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    3 h
  • Ready In

    14 h
Recipe by  POM Wonderful®

“Pomegranate juice is used for both the brining solution and the glaze to create a moist, deep-brown roast turkey suffused with aromatic herbs.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Turkey: Prepare fresh pomegranate juice.*
  2. 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.
  3. Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. (Refrigerate or freeze any remaining arils for another use.)
  4. After brining turkey, rinse and pat dry. Coat outside skin with 1 tablespoon vegetable oil. Mix together sage, rosemary, thyme, poultry seasoning and peppercorns. Rub the turkey inside and outside with herb mixture. Place chopped vegetables in a shallow roasting pan. Place turkey on top of vegetables.
  5. Roast at 325 degrees F for 12 to 14 minutes per pound (internal temperature should read 160 degrees F when a meat thermometer is inserted in thigh area).
  6. In a saucepan, reduce 3 cups pomegranate juice by half to make glaze. Mix with black pepper and arils.
  7. Cover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving. Prepare gravy while turkey is resting.
  8. 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.
  9. 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. Add processed vegetables and 3 cups of chicken broth.
  10. Cook until desired consistency. Gravy can be thinned by adding more chicken broth.

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Reviews (4)

Rate This Recipe
Doughgirl8
3

Doughgirl8

Well...I can't really rate this accurately, since I only really tried the glaze. I just couldn't justify using that much pricey pomegranate juice in the brine. I ended up making a brine using two cups of kosher salt in 8 quarts of water. (I used two cups of boiling water to dissolve the salt and about a quarter of a cup of pomegranate molasses, for some sweetness; then added the remaining cold water.) I made an herb butter using the dried herbs and rubbed it under the turkey's skin and on the outside of the bird as well. I made the glaze as directed, but brushed it on the turkey a couple of times when it was nearly done roasting (at about 150 degrees). The downside of this was, the sugary drippings burned, so I didn't use the pan drippings in my gravy. The plus side was a gorgeously sticky caramelized exterior, with a sweet-tart flavor. All in all, very festive.

ibabaker
1

ibabaker

This is WONDERFUL!! You do have to follow the recipe exactly, but it's more than worth the extra cost and time. I seed my own poms, so it's not quite so bad. Everyone wants to know when "we" are going to do this again!! ibabaker

Alice/Seattle
0

Alice/Seattle

I used this recipe for my turkey for Christmas dinner. I have never had such a moist turkey in my nearly fifty years of marriage. Everyone loved it. I just could not get over how wonderful it was.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 931 cal
  • 47%
  • Fat
  • 33.1 g
  • 51%
  • Carbs
  • 58.5 g
  • 19%
  • Protein
  • 94.4 g
  • 189%
  • Cholesterol
  • 264 mg
  • 88%
  • Sodium
  • 7920 mg
  • 317%

Based on a 2,000 calorie diet

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