Adapted from one of my favorite Chefs Bobby Flay, this Turkey recipe is has become a annual family tradition.
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First you must start with the Turkey Brine…
3 1/2 C. Hot Water
1 1/2 C. Kosher Salt
1 C. Redemption Rye Whiskey
1 Large onion sliced
6 Orange slices
3 Tbsp. Peppercorns
1 Tbsp. Whole cloves
Place the turkey into the brine and allow to sit overnight. When you a ready to prep the turkey the next morning, remove the turkey from the brine, discard the brine and completely dry the turkey off.
Two things you are going to want to make ahead of time, the Injection marinade & the pomegranate molasses.
Ingredients for the injection:
1 C. Apple Cider
4 Bay Leaves
2 C. Evan Williams Kentucky Cider
Palmful whole allspice
Place all ingredients into a sauce pan on medium heat, and allow to simmer for 15 mins. Remove from the heat and allow to cool. Strain and set aside.
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes.
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.
Be sure to have 4 cups of chicken stock for basting the turkey while it cooks.
Once you have everything ready, its Turkey Time!!!!
Stuff the inside of your turkey with 1 sliced apple, 1 sliced orange, 1 sliced onion, 1 stick of butter, brown sugar, salt & pepper.
Preheat oven to 450 degrees F.
Truss the turkey and place breast-up on a rack in a large roasting pan. Place 1 stick of chopped butter underneath the skin and inject the turkey with the marinade. Place in the oven and roast for about 45 minutes, until slightly golden brown. Remove the turkey from the oven & reduce the heat to 350 degrees F, place the turkey back into the oven & continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
Now 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. After it has cooked in the oven with the pomegranate glaze for the 15 mins, remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.