Autumn Spice-Brined Turkey with Pomegranate Glaze
A spice-infused brine plus a sweet-tart roasting glaze add inimitable flavor to roast turkey. To save time, prepare the brine mixture (but do not add the turkey) up to 4 days in advance. Cover and refrigerate until ready to use.
- 1 jar (1 lb. 2.2 oz.) turkey brine with apple and spices
- 1 fresh turkey, 18 to 20 lb., neck and giblets removed
- 1 jar (10.5 oz.) pomegranate-citrus roasting glaze
Prepare the brine according to the package instructions. Place the turkey in a brining bag or a large stockpot and pour in the brine. Seal the bag or cover the pot and refrigerate for 12 to 36 hours.
Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back and truss the turkey as desired using kitchen twine. Place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 1/2 hours more. During the last 30 minutes of cooking, brush the turkey with the roasting glaze every 10 minutes.
Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. If desired, reserve the pan drippings for making gravy. Serves 14 to 16.