Rosemary Pomegranate Maple Glazed Roasted Turkey

Contributed by: Chef Leigh Ann Chatagnier

Rosemary Pomegranate Maple Glazed Roasted Turkey

Recipe type: Yield: 6-10 Prep time: Cook time: Total time:

Rosemary Pomegranate Maple Glazed Turkey is easy to make and is topped with a rosemary infused pomegranate glaze that takes this roasted turkey to a whole new level.


1 13-16 lb Whole Turkey
4 T             Kosher Salt
2 T             Black Pepper

For the Glaze:
2 C     Pomegranate Juice
1/4 C Maple Syrup
1 t      Black Pepper
2        Rosemary sprigs – fresh


  1. Rub turkey down on all sides with salt and pepper liberally, including the inside of the bird.
  2. Let sit uncovered in the refrigerator overnight, or at least 4 hours.
  3. Preheat oven to 350 degrees.
  4. Let turkey sit at room temperature for at least 30 minutes before baking while the oven preheats.
  5. Place the turkey on a roasting pan and cover with foil.
  6. Bake for 2 1/2-3 hours until internal temperature reaches 165 degrees.
  7. While the turkey bakes, make the rosemary pomegranate maple glaze by combining pomegranate juice, maple syrup, pepper, and rosemary sprigs in a saucepan and bring to a boil. Reduce heat to a simmer and let reduce by half until slightly thickened.
  8. Uncover the turkey for the last 20 minutes of cooking and brush a liberal amount of the pomegranate glaze all over the turkey. Brush a second coat of the glaze on the turkey if desired.
  9. Serve with extra pomegranate glaze.

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