Smoked Turkey With Mulled Pomegranate Glaze Recipe

Thanksgiving brings together warmth, gratitude, and delicious food. The roast turkey, a Thanksgiving staple, is full of memories. However, the standard roast can get boring, so changing things up is fun.

⅓ cup salt 1 tablespoon granulated sugar Leaves from 4 sprigs fresh thyme Zest and juice of 2 blood oranges, divided 1 (12-14 pound) turkey ½ cup pomegranate molasses ¼ cup white wine vinegar 1 teaspoon honey 2 cinnamon sticks 2 star anise 2 fresh bay leaves



Mix salt, sugar, thyme, and blood orange zest in a small bowl. Mix the zest with the salt. Get the salt mixture into all the turkey's cracks. 

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Let turkey brine overnight or for at least 1 hour and up to 2 days. Before cooking, let turkey sit at room temperature for 1 hour. 

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For cooking, set smoker to 300 F. Attach a temperature probe to the turkey in the smoker.

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For 2-3 hours, smoke turkey until it reaches 120 F and turns golden brown.

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Put blood orange juice, pomegranate molasses, vinegar, honey, cinnamon sticks, star anise, and bay leaves in a small pot. 

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In a bowl. Ideally, heat the smoker to 400 F. Thoroughly coat turkey with molasses. Continue covered smoking for 10-15 minutes.

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Apply more molasses mixture to turkey and smoke for 10–15 minutes. This continues until turkey reaches 150-155 F internally.

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Serve turkey on a plate with pomegranates, blood oranges, fresh bay leaves, and rosemary sprigs, if desired.

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