Gluten-Free, Dairy-Free, Serves 12

For the pomegranate glaze:

• 1 cup pomegranate juice
• 1/4 cup maple syrup or agave nectar
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the turkey:

• 1 whole turkey (12-14 pounds), thawed if frozen
• Salt and pepper to taste
• 1 tablespoon olive oil or melted coconut oil

Directions:

Preheat your oven to 325°F (165°C). In a small saucepan, combine the pomegranate juice, maple syrup or agave nectar, balsamic vinegar, Dijon mustard, salt, and pepper. Bring the mixture to a simmer over medium heat and let it cook for about 10-15 minutes, or until the mixture has reduced and thickened slightly. Remove from heat and set aside. Pat the turkey dry with paper towels and place it on a roasting rack inside a roasting pan. Brush the turkey with olive oil or melted coconut oil, and season with salt and pepper both inside and out. Brush a generous amount of the prepared pomegranate glaze over the turkey, ensuring it’s coated all over.

Roast the turkey in the preheated oven, basting with more pomegranate glaze every 30 minutes, until the internal temperature of the thickest part of the turkey (usually the thigh) reaches 165°F (74°C). This should take about 3 to 3.5 hours for a 12-14 pound turkey. Once the turkey is cooked, remove it from the oven and tent it with aluminum foil. Let it rest for about 20-30 minutes before carving. Carve the turkey and serve with the remaining pomegranate glaze on the side for drizzling. Enjoy the flavorful and juicy Pomegranate Glazed Turkey as a centerpiece for your special occasion or holiday feast!