Ingredients
- 1 (14-16 lb.) whole turkey, cleaned
- 3 tbsp. olive oil
- Salt and pepper to taste
- 5 cloves garlic, smashed
- 1 bunch thyme
- 1 yellow onion, peeled and quartered
- 1 cup pomegranate juice
- 3 tbsp. maple syrup
- 3 tbsp. chopped chives
- 2 sticks salted butter, softened
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 450˚F. Place turkey in a large roasting pan, breast side up and brush with olive oil. Season with salt and pepper. Add garlic, thyme and onion to cavity of turkey. Roast for 1 hour.
- Check if turkey is dark brown, then tent with foil and reduce heat to 400˚F. Cook for 1 hour or until a meat thermometer inserted into the lower part of the thigh muscle reads 170˚F. Let turkey rest for 15 minutes before carving. Discard onions, garlic and thyme from cavity.
- While turkey is roasting, cook pomegranate juice and maple syrup in a small sauce pan over low heat for 15 minutes or until liquid is reduced by half. Remove from heat and chill.
- Mix together chives, butter, garlic and cooled pomegranate reduction in a mixing bowl. Season with salt and pepper. Cover and refrigerate to chill. Serve warm turkey with pomegranate compound butter.