Recipe adapted for kosher cooking from Bobby Flay
- 1 1/2 cups pomegranate molasses
- 3/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 15lb Pastured Turkey
- 1/2 cup shmaltz or olive oil
- Salt and freshly ground black pepper
- 4 cups chicken stock
- Preheat oven to 450F.
- 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.
- Rub the entire surface of the bird with the shmaltz or olive oil and season well (including the cavity) with salt and pepper (go easy on the salt since kosher birds are already salted). Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 20 minutes, until slightly golden brown. Reduce the heat to 325F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 45-60 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
- 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. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.