Aired November 11, 2007
Salt and freshly ground black pepper
4 cups homemade chicken stock
For the Roasted Garlic-Sage Butter:
2 sticks unsalted butter, slightly softened
1 head roasted garlic, cloves removed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh sage, finely chopped
For the Pomegranate-Black Pepper Glaze:
2 cups pomegranate molasses
3 heaping tablespoons Dijon mustard
3 heaping tablespoons prepared horseradish, drained
3/4 teaspoon coarse black pepper
1/4 teaspoon kosher salt
Make the Roasted Garlic-Sage Butter: Combine the butter, garlic, salt and pepper in a food processor and process until smooth. Scrape the mixture into a bowl and fold in the sage. The butter can be made 1 day in advance and stored covered in the refrigerator. Bring to room temperature before using.
Make the Pomegranate-Black Pepper Glaze: Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using.
Preheat the oven to 425F.
Rub the entire turkey, including the cavity with the Roasted Garlic-Sage butter and season well with salt and pepper.
Place the turkey on a rack and place the rack into a large roasting pan. Add 2 cups of chicken stock to the bottom of the pan and transfer to the oven. Roast the turkey for 30 minutes then reduce the heat to 375. Begin basting (after 30 minutes) with the stock/pan drippings every 15 minutes, adding more stock to the bottom of the pan, if needed. Roast until an instant-read thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast registers 160 degrees, about 3 1/2-4 hours. Begin brushing with the Pomegranate-Black Pepper Glaze during the last 30 minutes of roasting. Remove the turkey from the oven, brush with more of the glaze and let the turkey rest, loosely tented, for at least 15 minutes before slicing.