Pomegranate-Citrus Turkey

1. 1

   Heat oven to 425 degrees.

2. 2

   In a bowl combine butter, 1 Tbs.

3. 3

   parsley, 2 teaspoons roesmary, garlic, 1 Tbs.

4. 4

   orange zest, 1/4 teaspoons pepper and 1/2 teaspoons salt.

5. 5

   Rub mixture under turkey skin.

6. 6

   Sprinkle remaining parsley, rosemary, and pepper and 1 teaspoons salt over turkey.

7. 7

   Place turkey on rack in a roasting pan.

8. 8

   Roast at 425 degrees for 15 minutes.

9. 9

   Reduce heat to 350 degrees, roat 2 hours more.

10. 10

    Meanwhile, in a saucepan, bring pomegranate juice, honey and 1/3 cup orange juice to a boil.

11. 11

    Reduce heat and simmer 4 minutes, or until slightly thickened.

12. 12

    At the end of the 2 hours, brush mixture on turkey.

13. 13

    Roast turkey 45 minutes more, or until a meat thermometer inserted in thigh, not touching bone, reads 170 degrees, basting occasionally.

14. 14

    Let sit 15 minutes before slicing.

15. 15

    Garnish with herbs and orange slices, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.