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Brown Sugar-Glazed Turkey with Pomegranate Seeds

  • Prep Time: 20 mins
  • Cook Time: 2 hrs (plus 30 mins resting)
  • Servings: 8-10
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For moist, flavorful turkey, let it rest at least 30 minutes before carving, so its juices can absorb back into the meat.


For the Seasoning

  • 6 Tbsp. kosher salt
  • 4 Tbsp ground black pepper
  • 1 Tbsp granulated sugar
  • 1 Tbsp. paprika
  • 1 12–14-lb fresh turkey
  • Reynolds Wrap® Aluminum Foil

For the Glaze

  • ½ cup packed light brown sugar
  • ½ cup bourbon
  • 2 Tbsp soy sauce
  • 2 Tbsp unsalted butter
  • 1 tsp paprika

To Garnish

  • Pomegranate seeds
  • Fresh Thyme


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

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