Pomegranate-Glazed Turkey

Pomegranate Glazed Turkey
Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 180 mins

The sweet-tart glaze gives this turkey a beautiful ruby sheen.


1tablespoon cornstarch
1/3cup pomegranate juice
1/4cup honey
2tablespoons balsamic vinegar
1/8teaspoon cardamom (optional)
1-- (12- to 14-pound) turkey
1teaspoon salt
1/4teaspoon black pepper


  1. To prepare the glaze, combine cornstarch and half the pomegranate juice in a small saucepan; stir until cornstarch dissolves. Stir in remaining juice, honey, vinegar and cardamom. Bring to a boil over medium-high heat; cook 1 minute, whisking until smooth.
  2. To prepare the turkey, preheat oven to 375F.
  3. Remove giblets and neck from turkey and rinse, inside and out, with cold water. Pat dry. Sprinkle evenly with salt and pepper.
  4. Coat a rack and shallow roasting pan with cooking spray; place turkey breast side up on the rack. Roast 1 1/2 hours; rotate pan and roast 1 hour. Brush about half the glaze over entire surface; return to oven. Roast 10 minutes longer; repeat with remaining glaze and roast 10 minutes longer or until turkey reaches 165F. Let turkey stand 10 minutes before carving.

Recipe by Marge Perry.


Learn more about pomegranates from Relish Cooking Show Chef Chris Koetke.

Watch the video

Nutritional Info *per serving

  • Calories 260
  • Fat 9g
  • Sodium 270mg
  • Carbohydrate 8g
  • Fiber 0g
  • Protein 35g