This delectable grilled squash is a great way to use up all the summertime yellow squash that your garden produces. I also prepare zucchini in the same way.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 18 mins |
| Additional Time: | 35 mins |
| Total Time: | 4 hrs 8 mins |
| Servings: | 24 |
| Yield: | 1 12-pound turkey |
Ingredients
- 4 cups pomegranate juice
- ½ cup white sugar
- ½ cup lemon juice
- ¼ cup prepared horseradish
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh sage
- 1 (12 pound) whole turkey, neck and giblets removed
- ½ cup olive oil
- kosher salt and ground black pepper to taste
Instructions
- Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
- Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
- Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
- Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 0 g |
| Protein | 45 g |
| Saturated Fat | 5 g |
| Sodium | 166 mg |
| Sugars | 24 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |