1 (12- to 14-pound) BUTTERBALL(R) Fresh or Frozen Whole Turkey, thawed if frozen
MARINADE
2 cups fresh orange juice
1 cup fresh lemon juice
RUB
¾ cup olive oil
2 tablespoons smoked paprika
2 tablespoons honey
1½ tablespoons minced garlic
1½ tablespoons minced fresh ginger
1 tablespoon ground coriander
1 tablespoon roasted ground cumin
1 teaspoon black pepper
½ teaspoon ground nutmeg
½ teaspoon red pepper flakes
2 oranges, cut into quarters
1 cup thinly sliced onions
GLAZE
½ cup pomegranate molasses, divided
Directions
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels. Place turkey, breast side down, in brining container or bag. Pour orange and lemon juices over turkey. Cover or seal bag; refrigerate 3 hours, turning turkey over occasionally.
Combine oil, paprika, honey, garlic, ginger, coriander, cumin, black pepper, nutmeg and red pepper flakes in blender or food processor. Process until smooth.
Remove turkey from juice; discard juice. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to tucked position, if untucked. Place turkey, breast side up, on large pan. Apply prepared spice mixture onto turkey skin. Cover turkey; refrigerate at least 4 hours or overnight.
Preheat oven to 325°F. Place turkey, breast side up, on flat rack in shallow roasting pan. Place oranges and onions in body cavity. Return legs to tucked position.
Roast turkey 1½ hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking.
Continue roasting turkey 1 hour. Uncover turkey breast and brush with ¼ cup molasses. Cover breast with foil and continue roasting turkey 30 minutes to 1 hour* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone.*Follow cooking times according to package directions; times vary with size of turkey.
Transfer turkey to cutting board; brush with remaining ¼ cup molasses and loosely tent with foil. Let stand 15 minutes before carving. Remove and discard oranges and onions.
Ingredients
TURKEY
1 (12- to 14-pound) BUTTERBALL(R) Fresh or Frozen Whole Turkey, thawed if frozen
