The Best Thanksgiving Turkey

POMEGRANATE RUBBED TURKEY

serves 16

STEP 1

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.

STEP 2

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.

STEP 3

Season the top of the bird with salt, pepper, and the crumbled sage. Pop it into the preheated oven.

STEP 4

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.

STEP 5

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.

STEP 6

Remove from the oven, cover with foil, and let rest on a cutting board for 20 minutes.

NOTE

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