Ingredients
For the Dry Brine:
- 1 whole turkey, 12-14 lb
- 3 tbsp kosher salt
- 1 ½ tbsp sumac
- 1 tsp black pepper
For the Blood Orange Sumac Butter:
- ¾ cup unsalted butter, softened
- Zest of 2 blood oranges
- 1 tbsp sumac
- 3 cloves garlic, finely grated
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh rosemary
For the Blood Orange and Pomegranate Glaze:
- ¾ cup freshly squeezed blood orange juice
- ½ cup pomegranate juice
- 2 tbsp pomegranate molasses
- 2 tbsp honey
- 1 tbsp sumac
- 1 tbsp unsalted butter
- 1 tsp blood orange zest
- Kosher salt
To garnish:
- Sliced blood oranges
- Pomegranate seeds
- Fresh thyme
- Fresh rosemary
Directions
- Pat the turkey thoroughly to dry. Then mix together the salt, sumac, and black pepper. Rub this mixture all over the turkey.
- Place the turkey on a wire rack over a baking sheet, and refrigerate uncovered for 12 hours.
- To make the glaze, combine the blood orange juice, pomegranate juice, pomegranate molasses, honey and sumac in a saucepan. Season with salt to taste. Bring to a simmer and reduce until thick enough to coat the back of a spoon. Remove from the heat, and whisk in the butter and orange zest.
- Preheat the oven to 325 degrees Fahrenheit.
- To prepare the blood orange sumac butter, add the butter, orange zest, sumac, garlic, thyme, and rosemary to a small bowl. Mix until smooth.
- Gently loosen the skin over the breasts and thighs without tearing it, and spread half the butter under the skin. Then rub the remaining butter over the exterior of the turkey.
- Place the turkey breast-side up on a rack in a roasting pan. Roast for 3-3.5 hours (13-15 minutes/lb) or until the internal temperature of the turkey at its thickest point (thigh) is 165 degrees Fahrenheit.
- 45 minutes before the turkey is finished roasting, baste generously with the glaze, and repeat every 15 minutes until the end of cooking. If the breast begins to darken too much, cover loosely with foil.
- Remove from the oven and rest for 45 minutes before carving.
- Place the turkey on a platter and garnish with the sliced blood oranges, pomegranate seeds, thyme, and rosemary.