Turkey
- 1 whole turkey (12–14 lbs), thawed
- ½ cup J. Olive Milanese Gremolata Olive Oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 lemon, halved
- 1 onion, quartered
- Salt and pepper, to taste
Pomegranate Glaze
- ½ cup J. Olive Pomegranate Balsamic
- ¼ cup honey
- ¼ cup orange juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary
Instructions
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Preheat oven to 325°F. Remove the giblets and neck from the turkey, then pat dry with paper towels. Place turkey breast-side up on a roasting rack in a large roasting pan.
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In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the turkey and underneath the breast skin. Place the lemon halves and quartered onion inside the cavity. Roast for approximately 3–4 hours, loosely tenting with aluminum foil if the skin begins to brown too quickly.
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While the turkey roasts, combine Pomegranate Balsamic, honey, orange juice, Dijon mustard, and rosemary in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
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During the final 20–30 minutes of roasting, brush the turkey with the pomegranate glaze, repeating every 10 minutes to build a flavorful coating. Continue roasting until the internal temperature reaches 165°F in the thickest part of the breast and innermost part of the thigh, without touching bone.
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Remove the turkey from the oven and brush with any remaining glaze that has been kept separate from the basting brush. Allow to rest for 20–30 minutes before carving. Garnish as desired and serve.