Black pepper, pomegranate (or cranberry) molasses, horseradish sauce and cornbread stuffing anyone?
Every year my company gives out a 19lb butterball turkey to each employee who signs up for one to take home for thanksgiving – I know, right! We always have a turkey dinner with our families so I took my free bird and intended to give it to any friend or family who could use it. However, surprisingly I had no takers, but I wasn’t about to let this gift go to waste which means I had to cook my first bird. I wasn’t going to put myself on the spot for Thanksgiving dinner so I planned to cook this the following weekend for my little family. I came across this interesting recipe on the Foodnetwork and after two thanksgiving dinners with both families, I had to try something different.
I modified my recipe because I couldn’t’ find pomegranate molasses at the grocery store so I used good ole fashioned molasses and canned cranberry sauce. Since I changed it up a bit Ill give you my version:
- 2 cups molasses
- 1 can cranberry sauce
- 3/4 cup prepared horseradish sauce
- 4 table spoons Dijon mustard
- 1 stick of unsalted butter
- 4 cups chicken broth
- 2 teaspoons course ground pepper
Directions: Preheat oven to 450 degrees and prepare glaze while oven is heating up to allow the sauces time to meld. Mix molasses, cranberry sauce, horseradish, dijon mustard, and pepper in bowl then set aside and let sit for 30 minutes.
Rise turkey in cold water and pat dry. With butter at room temperature and mixture of salt and pepper to your liking, rub turkey with seasoning over the entire surface, inside the cavity and under skin by gently lifting skin with your fingers at the breast and working your way down. Now is the time to add stuffing if that is your thing. FYI, cornbread stuffing takes this recipe to the next level. So, to truss or not to truss….that is up to you. As for me I had to look up what “trussing a turkey” was. Place your seasoned, stuff, and trussed ( if you are a boss) turkey breast side up on a rack in the roasting pan and add chicken broth to the bottom of the pan.
Insert your instant thermometer in the meatiest part of the thigh and let it cook for 45 minutes at 450 degrees first, to get a nice golden brown. After that turn down the oven temperature to 350 and bast the turkey every 15 minutes with the chicken stock. When the temperature reaches about 160 degrees switch to basting with the molasses glaze every 15 minutes until the turkey is ready at 165 degrees. Remove from oven and brush with remainder of molasses glaze, let cool and Vuala!
If you have any thanksgiving recipes you want to share, leave a comment! You can find the original Pomegranate Molasses Turkey recipe here.