Roasted Turkey with Pomegranate Balsamic Glaze

Cooking Instructions

  1. Preheat the oven to 325 F.
  2. Rinse the turkey inside and out. Pat dry with paper towels. Place the turkey breast-side up on a rack in a roasting pan. Rub the turkey with the butter oil and garlic cloves. Loosely tie the legs together. Place into the middle of the oven.
  3. When the skin is light (after about 1 1/2 hours) cover the breast with a tent of foil to prevent overcooking the breast. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. Turkey is done when the thigh is pierced deeply and juices run clear or when the breast muscle reaches 170 to 175 F.
  4. Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for sauce.
To make the sauce:
  1. In a pan, stir together the vinegar, defatted pan drippings, rosemary olive oil, mustard and brown sugar. Warm the sauce over low heat on the stove until steam "escapes." Don't boil.
  2. Carve the turkey and drizzle turkey slices with the warmed balsamic glaze.


  • 1 cup Vita Sana Pomegranate Dark Balsamic
  • 1/4 cup Vita Sana Rosemary Olive Oil
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp. Brown Sugar
  • 1 whole turkey, thawed (about 15 lb)
  • 3-4 garlic cloves
  • 2 Tbsp. Vita Sana Butter Olive Oil


15 pound(s) Whole Turkey (thawed)
1/4 cup(s) Vita Sana Rosemary Olive Oil
1 cup(s) Vita Sana Pomegranate Dark Balsamic
2 tablespoon(s) Vita Sana Butter Olive Oil
3 to 4 total Garlic Clove(s)
2 tablespoon(s) Dijon Mustard
2 tablespoon(s) Brown Sugar

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