Pomegranate Molasses-Glazed Turkey Recipe

Pomegranate Molasses:

1. 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 1½ cups, about 1 hour.

2. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.

Turkey:

1. Preheat oven to 450 degrees F.

2. Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.

3. 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.

4. Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours.

5. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F, brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.

6. 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.