The Best Thanksgiving Turkey
POMEGRANATE RUBBED TURKEY
Preheat the oven to 500 degrees.
Unwrap and rinse the turkey (be sure to remove the insides). Pat the turkey dry and place in a roasting pan. Rub 1/2 of one of the pomegranates all over the turkey coating the skin entirely. Be sure to squeeze as you go so you really get the juice out.
Slice the second pomegranate into 4 pieces and stuff inside the bird alternating with the sliced onion. Give the pomegranates a gentle squeeze so some of the juice comes out - but not all of it.
Season the top of the bird with salt, pepper, and the crumbled sage. Pop it into the preheated oven.
Check the turkey every 20 minutes and baste when the skin appears dry. When the temperature inside the turkey reads 100 degrees, rub the remaining 1/2 of pomegranate over the turkey and top the skin with the butter.
Reduce the heat to 400 degrees and continue to cook. Use a thermometer to check for doneness. The temperature should read 180 degrees when inserted into the thickest part of the thigh.
Remove from the oven, cover with foil, and let rest on a cutting board for 20 minutes.
Gage the time it will take by assuming each pound will cook in 15 minutes. For a 16 pound turkey, that’s 240 minutes or 4 hours.
1 - 20 lb turkey
2 large pomegranates
2 large onions, sliced into quarters
1/4 cup dried sage, crumbled
4 tablespoons butter, cut into 4 pieces