Brown Sugar-Glazed Turkey with Pomegranate Seeds

This turkey recipe include the sweet fall flavors of pomegranate seeds and brown sugar, and makes a great main dish for your autumn gatherings.

  • Prep Time

    20 mins

  • Servings


  • Cook Time

    2 hrs (plus 30 mins resting)

  • Course

    Main Dish

You’ll Need...

Everyday Foil


  • For the Seasoning

  • For the Glaze

  • To Garnish


MIX salt, pepper, granulated sugar, and paprika in a small bowl. Rub the seasoning all over the turkey, and if possible, refrigerate 12 to 24 hours before cooking.

PREHEAT oven to 425°F. Line a roasting pan with Reynolds Wrap® Aluminum Foil. Place turkey on a roasting rack set inside a large roasting pan. Roast until golden brown all over, 35 to 40 minutes.

SIMMER brown sugar, bourbon, soy sauce, butter, and paprika in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6 to 8 minutes. Reduce heat to very low and keep glaze warm until ready to use.

REDUCE oven temperature to 325°F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°F to 110°F. Then, baste every 10 minutes or so, until thermometer registers 165°F, 60 to 75 minutes total after reducing oven temperature to 325°F. Transfer to a cutting board and let rest at least 30 minutes before carving.

Carve turkey, arrange on platter, and sprinkle with pomegranate seeds. Garnish with thyme.