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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 Kitchen 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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