Roast Turkey with Pomegranate Gravy and Cosmo Cranberry Sauce

Try something different this year for the holiday turkey and try this scrumptious Roast Turkey with Pomegranate Gravy.

Roast Turkey with Pomegranate Gravy by

Thanksgiving is almost here and I have a tremendous amount of things to be thankful for. But besides taking time to count my blessings, to be with family and enjoy our time together, I am so looking forward to turkey and the fixings. I love LOVE the Thanksgiving meal. I can’t get enough turkey, stuffing, cranberry sauce or the countless number of veggies I like to eat with the meal. Unfortunately, I don’t get to prepare the big meal for the whole family. Another group of relatives get this honor. I know, I know, I’m nuts! I should be happy to not slave away for days to prepare this meal. But, I love it! I love it so much, that I stock up on turkey so I can roast it for just the five of us anytime we want it! I just made one of our turkey dinners this weekend and it was to die for: Roast Turkey with Pomegranate Gravy plus Cosmopolitan Cranberry Sauce. Are you hooked yet?

I usually make a simple gravy with my turkey, so this year I was looking for something with a kick to it. That’s when I found this recipe for pomegranate gravy. Of course, it is pomegranate season and my family of fruit eaters will eat these jeweled fruits straight up. Rich with antioxidants, Vitamin C, vitamin B5 and potassium this is one healthy and scrumptious fruit. The pomegranate is native to Iran and is used in many wonderful meals so why not the All-American Turkey?

Roast Turkey with Pomegranate Gravy by FamilySpice.comRoasting the turkey is straight forward enough. You can make your own pomegranate juice by squeezing and juicing the fruit, a tedious and messy job. Or you can buy the juice at your grocery store. If you have a middle-eastern market nearby, you can forgo the whole making pomegranate syrup step by purchasing a bottle of, you guessed it, pomegranate syrup. I used what I already had in my pantry, the pomegranate syrup.


So, when your turkey is done, place it on your platter and cover with foil. Scrape the bits on the bottom of your roasting pan with water and add this to the turkey broth you made with the neck and giblets early on. A little fat, a little flour, a little broth and a little pomegranate syrup and you got a gravy with some zing to it!

Roast Turkey with Pomegranate Gravy

Pomegranates are in season in the fall and offer a great compliment to your holiday turkey. Recipe adapted from Gourmet, November 2004


  • 15 lb whole turkey, thawed
  • 4 1/2 cup water
  • 1/2 cup butter, unsalted
  • 1 TBS thyme, fresh
  • 1 TBS salt
  • 1 1/2 tsp black pepper, ground
  • 1 onion, chopped
  • 2 carrots, quartered
  • 2 ribs of celery, halved
  • 4 sprigs of thyme, fresh
  • 1/2 cup granulated sugar
  • 1/2 cup pomegranate juice
  • 6 1/2 TBS all-purpose flour
  • 1 TBS pomegranate juice


  1. Preheat oven to 325ºF.
  2. Rinse with water and pat dry with paper towels:
    • 15 lb whole turkey , thawed
  3. Remove gizzards and neck, place in a small saucepan and cover with:
    • 3 1/2 cup water
  4. Simmer for 1 hour to create broth for gravy.
  5. Discard neck and gizzards, and reserve broth.
  6. In a small bowl combine:
    • 1/2 cup butter, unsalted
    • 1 TBS thyme, fresh
  7. Generously cover turkey with herbed butter:
  8. Make sure you butter under the skin and between the different parts of the turkey.
  9. Place inside the turkey cavity:
    • 1 TBS salt
    • 1 1/2 tsp black pepper, ground
    • 1 onion , chopped
    • 2 carrots , quartered
    • 2 ribs of celery , halved
    • 4 sprigs of thyme, fresh
  10. Tie drumsticks together with kitchen twine and tuck wing tips in.
  11. Put turkey on rack in a large roasting pan and roast, basting with pan juices every 20 minutes.
  12. If turkey is browning too fast, cover loosely with foil.
  13. Roast until meat thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 1/2 to 3 1/2 hours.
  14. Carefully tilt turkey so any juices from inside large cavity run into roasting pan.
  15. Transfer turkey to a platter and let stand, loosely covered, 30 minutes (temperature of thigh meat will rise to 180°F).
  16. Make gravy while turkey stands.
  17. In a dry 1-quart heavy saucepan over medium heat, cook until it begins to melt:
    • 1/2 cup granulated sugar
  18. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
  19. Carefully add (mixture will bubble and steam vigorously):
    • 1/2 cup pomegranate juice
  20. Simmer over low heat, stirring occasionally, until caramel is dissolved.
  21. Remove syrup from heat*.
  22. Pour pan juices through a fine-mesh sieve into fat separator.
  23. Skim off fat and reserve 1/4 cup of it.
  24. Pour juices into reserved turkey broth.
  25. Add enough reserved turkey stock to pan juices to total 3 1/2 cups liquid. If not enough, add chicken stock or water.
  26. Straddle roasting pan across 2 burners, then add:
    • 1 cup water
  27. Deglaze pan by boiling over high heat, stirring and scraping up brown bits for 1 minute.
  28. Pour through fine-mesh sieve into reserved turkey broth.
  29. In a 3-quart heavy saucepan, whisk together with reserved fat:
    • 6 1/2 TBS all-purpose flour
  30. Cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes.
  31. Add reserved turkey broth to mixture in a stream, whisking constantly to prevent lumps.
  32. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
  33. Season with salt and pepper and stir in:
    • 1 TBS pomegranate juice
  34. Remove string from turkey and discard onion and thyme from cavity.
  35. Serve turkey with gravy on the side.


Cooking Tips: * Pomegranate syrup can be made 1 day ahead and kept, covered, at room temperature.

Prep Time:

Yield: 8 servings

Cook Time:

Roast Turkey with Pomegranate Gravy Detail

Cosmopolitan Cranberry Sauce by

I was also looking forward to trying my other favorite Thanksgiving staple, cranberry sauce. I don’t do the can. EVER. That’s just gross. In the past I usually make orange cranberry sauce. Last year I discovered a fabulous recipe for spiced tea cranberry sauce. This year, my new fave, now get this: Cosmopolitan Cranberry Sauce. This is like having a Cosmo with your meal, but better. Simmer your cranberries in a pot with orange zest, sugar, VODKA (are you paying attention?) and oh-so-good Grand Marnier. This is not your grandmother’s cranberry sauce! My husband LOVED it. Since my kids don’t do cranberry sauce, we didn’t have to worry about the alcohol. Toss in 1/2-cup of pomegranate seeds after the sauce has set, and it’s a great compliment to the fabulous turkey you’ve just made.

For the full Cosmopolitan Cranberry Sauce recipe, click here.

Roast Turkey with Pomegranate Gravy by

This year, make your own Thanksgiving meal. It’s not that much work if you plan ahead. Many recipes can be made up to a week ahead, like the cranberry sauce. Others can be assembled ahead of time, and cooked on the big day. Don’t reach for preservative-filled, sodium-rich and un-nutritious canned cranberries or vegetables. Don’t open the Stove Top. Homemade is the best way to feed your family delicious and nutritious foods.


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