Turkey with Pomegranate Molasses Glaze

1. 1

   Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat.

2. 2

   Cook, stirring constantly, until the sugar dissolves, 3 to 5 minutes.

3. 3

   Bring to a simmer; reduce the heat to medium-low.

4. 4

   Cook, stirring often, until reduced to 1 1/2 cups, about 1 hour.

5. 5

   Remove from the heat.

6. 6

   Let the pomegranate molasses cool to room temperature, at least 20 minutes.

7. 7

   Preheat the oven to 450 degrees F (230 degrees C).

8. 8

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

9. 9

   Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan.

10. 10

    Brush with olive oil; season with salt and pepper.

11. 11

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

12. 12

    When an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 175 degrees F (79 degrees C), brush the turkey with 1 cup glaze.

13. 13

    Continue roasting until no longer pink in the center, about 15 minutes more.

14. 14

    Remove the turkey from the oven and brush with the remaining glaze.

15. 15

    Cover with a loose tent of aluminum foil and let rest for 15 minutes before carving the turkey.

• Calories 144.07 kcal Moderate
• Protein 10.24 g Good Source
• Carbs 13.73 g Moderate
• Total Fat 5.78 g Moderate
• Saturated Fat 0.61 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 25.5 mg Moderate
• Sodium 513.52 mg High
• Fiber 0.3 g Low Source
• Sugar 10.19 g High
• Added Sugar 0.1 g Low Source
• Calcium 4.48 mg Low Source
• Iron 0.79 mg Low Source
• Potassium 103.78 mg Low Source
• Vitamin A 0.17 mcg_rae Low Source
• Vitamin C 0.12 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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