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Spatchcocked turkey with pomegranate molasses glaze
Pomegranate molasses has stickiness and sweetness like BBQ sauce, but the pomegranate adds a sourness as well, and when it caramelizes on the skin of the bird it becomes a magical thing.
YIELDS
8
TO
10
Ingredients
- 12-15-pound turkey
- 3/4 cup roasted garlic, or 10 garlic cloves, peeled and minced
- 1 stick (1/2 cup) unsalted butter, softened
- Salt and pepper to taste
- 1 1/2 cups pomegranate molasses
- 3/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
Directions
- Heat oven to 425° F.
- Remove the neck, heart, and gizzard from the inside of the turkey, and pat the outside dry with a paper towel.
- Put the turkey on a stable cutting board breast side down and cut out the backbone. Turn the turkey over and press on it to flatten (you should hear a little crack of the breastbone). Place the turkey breast side up, in a roasting pan, preferably on a rack. Wings should partly cover breasts, and legs should protrude a bit.
- In a small bowl, combine softened butter and roasted or minced garlic and mix well to combine. Liberally rub garlic butter all over the spatchcocked turkey, using up all of the butter. Season generously with salt and freshly ground pepper.
- Roast for 30 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 350° F and return the turkey to the oven.
- 15 minutes later, pull the bird out of the oven and brush generously with one cup of the pomegranate glaze. Return the turkey to the oven and continue roasting for another 15 minutes.
- Remove the turkey from the oven, and brush with the remaining glaze. The turkey is done when thigh meat registers 165° on an instant-read meat thermometer. Check it in a couple of places to be sure. Loosely tent the turkey and rest for 10 minutes before carving. Enjoy!
