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Pomegranate-Glazed Turkey With Brown Butter Gravy

There’s something magical about a holiday meal that makes the whole house feel warm, festive, and inviting. This Pomegranate-Glazed Turkey With Brown Butter Gravy is one of those dishes that instantly elevates the table, filling your kitchen with the aroma of roasted turkey, sweet-tart pomegranate, and rich, nutty brown butter. The moment you carve into this bird, the glossy, jewel-toned glaze catches the light, promising a burst of flavor with every bite.

Imagine the contrast: the turkey skin perfectly golden and crisp, the meat tender and juicy, and the glaze providing a sweet-tart pop that balances the savory richness. Then, drizzling it with silky brown butter gravy adds that decadent, nutty finish that turns a simple roast into a show-stopping centerpiece. This is comfort food at its finest — a recipe that tastes impressive, yet is surprisingly approachable.

What makes this recipe truly special is its versatility. It’s perfect for holiday dinners, family celebrations, or even a weekend feast where you want something extraordinary without overcomplicating the process. Using simple, fresh ingredients, this turkey delivers bold flavor, tender texture, and a stunning presentation that will have everyone asking for seconds — and maybe even the recipe.

Whether you’re a seasoned home cook or trying your hand at roasting a turkey for the first time, this dish walks you through the process step by step, making it stress-free and achievable. Let’s dive into the ultimate festive centerpiece: Pomegranate-Glazed Turkey With Brown Butter Gravy.

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Why You’ll Love This Recipe

• Tender, juicy turkey
  Roasted to perfection with a rich, flavorful glaze that locks in moisture.
• Sweet-tart pomegranate glaze
  A vibrant, festive touch that balances savory and sweet in every bite.
• Brown butter gravy
  Adds nutty, decadent richness to your holiday table.
• If you love impressive holiday recipes, this turkey delivers bold flavors with minimal fuss.
• Beautiful presentation
  The glossy pomegranate glaze creates a centerpiece-worthy bird that looks as good as it tastes.
• Make-ahead friendly
  Glaze and gravy can be prepped in advance for stress-free entertaining.

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Ingredients

For the Turkey

• 1 whole turkey (12–14 pounds), thawed
  Choose a fresh or fully thawed turkey for even roasting.
• 2 tablespoons olive oil
  For brushing and crisping the skin.
• Salt and freshly ground black pepper, to taste
• 1 medium onion, quartered
  Adds aromatic depth.
• 2 carrots, chopped
  For flavoring the roasting pan.
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the Pomegranate Glaze

• 1 cup pomegranate juice
  Fresh or 100% juice works best.
• 1/4 cup maple syrup
  Sweetness balances the tart pomegranate.
• 2 tablespoons balsamic vinegar
  Adds acidity and depth.
• 1 teaspoon cornstarch
  Optional, for thicker glaze.
• Salt, to taste

For the Brown Butter Gravy

• 1/2 cup unsalted butter
  Slowly browned for nutty, aromatic flavor.
• 1/4 cup all-purpose flour
  Creates the roux to thicken the gravy.
• 3 cups turkey stock
  Homemade or low-sodium store-bought.
• Salt and black pepper, to taste

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How to Make Pomegranate-Glazed Turkey With Brown Butter Gravy (Step-by-Step)

1. Preheat the oven

Preheat your oven to 325°F (165°C). Position a rack in the lower third of the oven.
Tip: Allowing your oven to preheat ensures even cooking and golden skin.

2. Prepare the turkey

Pat the turkey dry with paper towels. Rub olive oil over the skin and season generously with salt and pepper.
Tip: Dry skin is key to achieving a crisp, golden exterior.

3. Stuff aromatics

Place onion, carrots, celery, garlic, rosemary, and thyme inside the cavity of the turkey.
Tip: These aromatics add subtle flavor without overpowering the bird.

4. Roast the turkey

Place the turkey breast-side up on a rack in a roasting pan. Roast for approximately 3–3.5 hours (roughly 13 minutes per pound), basting occasionally with pan juices.
Tip: Tent the breast with foil if it browns too quickly to prevent overcooking.

5. Prepare the pomegranate glaze

While the turkey roasts, combine pomegranate juice, maple syrup, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat. Mix cornstarch with a tablespoon of water and stir into the simmering liquid to thicken. Season with salt to taste.
Tip: Simmer until slightly reduced for a glossy, sticky glaze.

6. Glaze the turkey

In the last 30 minutes of roasting, brush the pomegranate glaze over the turkey every 10 minutes.
Tip: Multiple layers of glaze create a rich, sticky coating that caramelizes beautifully.

7. Check doneness

The turkey is done when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Let the bird rest for at least 20 minutes before carving.
Tip: Resting allows juices to redistribute for moist, tender meat.

8. Make the brown butter gravy

While the turkey rests, melt butter in a saucepan over medium heat until golden brown, nutty, and aromatic. Stir in flour to make a roux, cooking for 1–2 minutes. Slowly whisk in turkey stock, bringing to a gentle simmer until thickened. Season with salt and pepper.
Tip: Watch the butter carefully — it can go from brown to burnt quickly.

9. Carve and serve

Slice the turkey and serve with pomegranate glaze drizzled over the top and brown butter gravy on the side.
Tip: Garnish with fresh pomegranate seeds or chopped herbs for a festive touch.

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Tips for Success

• Allow turkey to reach room temperature before roasting for even cooking.
• Pat the skin dry for crispness.
• Baste periodically but don’t open the oven too often to prevent heat loss.
• Use a roasting rack to allow air circulation for even cooking.
• Make the glaze ahead of time to reduce last-minute stress.
• Brown the butter slowly to develop deep, nutty flavor.
• Rest the turkey before carving to keep meat juicy.

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Variations and Substitutions

Spicy Pomegranate Glaze

Add 1/2 teaspoon crushed red pepper flakes or a dash of cayenne for a subtle kick.

Orange Pomegranate Glaze

Swap half the pomegranate juice for fresh orange juice for a sweeter, citrusy twist.

Herb-Infused Butter Gravy

Add fresh thyme or sage to the brown butter for extra aroma.

Brined Turkey

Brine your turkey overnight for even juicier, more flavorful meat.

Boneless Option

Use a whole turkey breast instead; adjust cooking time accordingly (roughly 20 minutes per pound).

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What to Serve With Pomegranate-Glazed Turkey

• Garlic mashed potatoes
  Perfect for soaking up the brown butter gravy.
• Roasted root vegetables
  Complement the sweet-tart flavors of the pomegranate glaze.
• Cranberry sauce
  Adds another layer of fruity sweetness and holiday flair.
• Buttery dinner rolls or crusty bread
  Essential for a complete holiday feast.
• Fresh green salad
  Adds brightness and balances the richness of the turkey and gravy.

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Storage & Reheating

Fridge

Store turkey slices, glaze, and gravy separately in airtight containers for 3–4 days.

Freezer

Turkey can be frozen up to 2 months; glaze and gravy freeze well too. Thaw overnight in the fridge before reheating.

Reheating

• Oven: 325°F for 15–20 minutes with foil tent.
• Microwave: Heat in short intervals to prevent drying.
• Stovetop: Warm gravy gently over low heat.

Tip: Reheat turkey with a splash of stock or water to retain moisture.

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Nutrition Facts (Per Serving)

• Calories: 420
• Protein: 35 g
• Carbohydrates: 20 g
• Fat: 20 g
• Fiber: 2 g
• Sugar: 14 g
• Sodium: 380 mg

Gluten-free if you use cornstarch instead of flour in the gravy. Rich in protein, vitamins, and minerals from the turkey and pomegranate.

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Common Mistakes to Avoid

• Skipping resting period — leads to dry meat.
• Glazing too early — sugar can burn.
• Not using a thermometer — risk of undercooking or overcooking.
• Browning butter too fast — creates a burnt taste.
• Overcrowding the roasting pan — prevents even roasting and caramelization.

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FAQ

Can I make this turkey ahead of time?

Yes. Roast the turkey, make the glaze and gravy, and reheat gently before serving.

Can I use bottled pomegranate juice?

Yes, just choose 100% juice without added sugar for best flavor.

Can I brine the turkey?

Absolutely. A simple saltwater brine enhances moisture and flavor.

How do I keep the turkey moist?

Pat skin dry, roast at proper temperature, and rest after cooking.

Can I use a turkey breast instead of whole turkey?

Yes. Adjust cooking time and monitor with a thermometer.

Why is my glaze too thin?

Simmer longer to reduce, or use a cornstarch slurry to thicken.

Can I make the gravy without flour?

Yes, cornstarch or arrowroot powder works as a gluten-free thickener.

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Conclusion

This Pomegranate-Glazed Turkey With Brown Butter Gravy is a stunning centerpiece for holidays, family dinners, or any special occasion. The combination of sweet-tart pomegranate glaze, tender turkey, and nutty brown butter gravy makes every bite unforgettable. It’s elegant, flavorful, and surprisingly simple to make.

If you loved this recipe, try my Chaos Cake Cherry Soda Cookie or Slow Cooker Mashed Potatoes next — both dishes are bursting with flavor and perfect for festive meals.

Enjoy your festive, flavorful, and perfectly glazed turkey feast.