Spatchcocked Turkey with Pomegranate Molasses Glaze
Prep time: 25 minutes
Cook time: 65 minutes
Makes: 8-10 servings
- 1 whole Ontario turkey 10-14 lbs (4.5-6kg)
- 2 tbsp (30 mL) Za’atar seasoning
- 2 tbsp (30 mL) Olive oil
- 1 tsp (5 mL) salt
- 1/2 tsp (2.5 mL) fresh ground black pepper
- 1/4 cup (60 mL) pomegranate molasses
- 1 tbsp (15 mL) liquid honey
- 1/4 cup (60 mL) drippings
- 2 cups (500 mL) turkey broth
- 1 tbsp (15 mL) pomegranate molasses
- 2 tsp (10 mL) liquid honey
- 2 tbsp (30 mL) corn starch
- 2 tbsp (30 mL) cold water
- 1 tbsp (15 mL) butter
- Salt and pepper to taste
Preheat oven to 400F (200C)
To flatten the turkey, place the turkey breast side down on a large cutting board.
Using kitchen shears, cut along both sides of the backbone, through the rib cage, starting at the tail end.
Open up the turkey, remove any excess fat, and turn it over breast-side up. Pat dry.
Pull the thighs out, so they lie flat on the cutting board.
On either side of the breastbone, push down firmly on the breasts, until you hear a crack and the bird flattens.
Tuck the wing tips under the bird.
Line a large baking sheet with aluminum foil and transfer turkey to prepared sheet.
In small bowl, combine za’atar, olive oil, salt and pepper.
Rub spice paste evenly all over turkey.
Cook for 40 minutes, rotating bird halfway through.
Meanwhile, in a small bowl combine pomegranate molasses and honey.
At the 40 minute mark, brush molasses and honey mixture evenly all over turkey. Cook for another 20 minutes, until an instant-read thermometer reads 165F (74C) at the thickest part of the thigh.
Remove turkey to a cutting board and transfer drippings to a measuring cup.
Carve turkey and serve alongside gravy.
Add drippings, broth, pomegranate molasses and honey to a small saucepan and bring to a simmer.
In a small bowl combine cornstarch and cold water until cornstarch dissolves. Transfer to a saucepan and simmer until thickened.
Whisk in butter and add salt and pepper to taste. Strain through fine mesh strainer, if desired.
Recipe and photography courtesy of Erin Macgregor & Dara Gurau