Butterflied Pomegranate Glazed Turkey

1. 1

   Place a 12 to 14 pound turkey on a cutting board breast-side down and with a pair of kitchen shears, cut out the spine.

2. 2

   Turn turkey over and press firmly on the breast bone, breaking bones and pressing turkey flat.

3. 3

   Roast in the oven according to directions with turkey.

4. 4

   Remove turkey 20 minutes before done.

5. 5

   While turkey is cooking, bring pomegranate juice, vinegar, mustard, ginger and brown sugar to boil in a medium saucepan over medium-high heat.

6. 6

   Cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes.

7. 7

   Brush turkey with one-third of glaze, transfer to the oven, and roast 10 minutes.

8. 8

   Brush on remaining glaze and roast for an additional 10 minutes.

9. 9

   Transfer the turkey to a cutting board and let rest 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.