Ingredients
1
(10- to 12-lb) whole unbasted turkey, thawed if frozen
1/4
cup (1/2 stick) unsalted butter
1/4
cup extra virgin olive oil
1
tablespoon chopped fresh thyme
1
teaspoon kosher salt
1/2
teaspoon pepper
1
cup pomegranate juice
1/4
cup honey
Preparation
Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.
In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.
Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.
Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.
Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.
