Middle Eastern-Inspired Roasted Turkey

Ingredients

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1 (4-6 kg) Butterball frozen unstuffed turkey, thawed1 Tbsp garlic powder1 Tbsp dried oregano1 ½ Tbsp pomegranate molasses1 lemon, juicedSalt and pepper, to taste

For the Gravy Sauce:

1 ½ or 2 cups of pan drippings½ chicken stock1 Tbsp corn starchBlack pepper

For Serving:

Finely grated lemon zestBlack pepperPomegranate seedsLemon slicesFresh oregano and/or parsley

Directions

  1. Preheat oven to 325°F and line a large baking sheet with aluminum paper. Remove giblets and neck from the turkey and cut the backbone using kitchen shears or a sharp knife.

  2. Flip the turkey over so the breast side is facing up. Place the palm of your hand on both sides of the breasts and press down hard until you hear the breastbone crack or until turkey flattens further.
  3. Assemble marinade by adding all ingredients in a bowl. Pat the turkey dry with a paper towel and place on the baking sheet.
  4. Bake in the oven on the center rack for 45 minutes. Brush marinade all over and put back in the oven for another 30 minutes or until the thermometer reads 165°F in breast and 180°F in thighs. Remove turkey from the pan to rest.
  5. Transfer pan drippings into a saucepan, add the chicken broth and bring to a simmer. Mix corn starch with water in a bowl and add to the saucepan. Mix well until it thickens, season with pepper, and set aside.
  6. Serve turkey on a large serving platter with pomegranate seeds, lemon zest, lemon slices and bunches of oregano and parsley. Drizzle gravy on top and enjoy!

    7. By: Dominic Lamirande

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