- 1 ½ sticks unsalted butter, at room temperature
- 4 cloves roasted garlic
- 10 fresh sage leaves, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 1/2 cups pomegranate molasses
- ¼ cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- 1 ½ teaspoons coarsely ground black pepper
- 1 fresh turkey, about 15 lbs
- 1 stick unsalted butter, softened
- Salt and freshly ground black pepper
- 4 cups homemade chicken stock or low sodium canned broth
1. Preheat oven to 375 degrees F.
2. Combine the butter, garlic, sage, salt and pepper in a food processor and process until smooth.
3. Whisk together pomegranate molasses, horseradish, mustard, salt and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
4. Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper.
4. Truss the turkey and place breast-up on a rack in a large raosting pan. Roast, basting with some of the chicken stock every 15 minutes, until golden brown and cooked to an internal temperature of 160 degrees, about 2 – 2 ½ hours (an instant read thermometer inserted in the thigh should register 160 degrees F.) During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest at least 20 minutes before slicing.
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