Time: 2 hours 35 minutes
Complexity: average
Quantity: 1 turkey

True to his passion for bold, rich flavors, Bobby Flay coats his turkey with a sweet and sour glaze. The key is to wait 15 minutes before brushing the bird with the glaze. If you brush it too early, the sugar in the glaze may burn.

Ingredients:

For the glaze:

• 1.5 tbsp. pomegranate molasses
• 1/2 cup horseradish, drained
• 3 tablespoons Dijon mustard
• 1/2 tsp salt
• 1.5 tsp coarsely ground black pepper

For the turkey:

• 1 (6.5 kg) thawed and gutted turkey
• 120 g butter, room temperature
• Salt and freshly ground black pepper
• 4 cups lightly salted chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, pomegranate molasses, horseradish, mustard, black pepper

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Prepare the pomegranate glaze: Combine pomegranate molasses, horseradish, mustard, salt, and black pepper in a bowl. Let sit at room temperature for 30 minutes.
Step 3
• Rinse the turkey inside and out under cold water and pat dry. Rub generously with butter and season with salt and pepper, inside and out. Tie the turkey legs and place breast-side up in a baking dish. Place in the bottom of the oven and roast for 45 minutes, until golden brown. Then reduce the temperature to 180°C (350°F) and continue roasting, basting with chicken broth every 15 minutes, for approximately 1 hour and 15 minutes. A thermometer inserted into the thigh should read 160°F (70°C).
Step 4
• Spread 15 minutes before it's ready turkey garnet glaze and continue baking. Then remove the turkey from the oven, cover with foil, and let it rest for 20 minutes.
  
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