This year, we’re trying something new for our Thanksgiving turkey. I’m making a marinade of coconut milk, buttermilk and pomegranate juice. I think this will ensure a really moist holiday bird.
Start this the day before by brining the turkey in a saltwater mixture. Then on the day of, transfer the turkey to a flavorful marinade that will seal moisture in. With 2 1/2 hours of roasting, you’ll have plenty of time left to get your other dishes done in time.
- 1 whole turkey, about 12 pounds
- 1 lemon, juiced
- 1 ½ cups kosher salt
- 1 gallon cold water
- 2 cups buttermilk
- 2 cups coconut milk
- 1 cup pomegranate juice
- 2 tablespoons butter, melted
- 2 tablespoons thyme leaves
- 2 cloves garlic, minced
- In a large pot combine the salt, lemon juice and cold water. Submerge the turkey and let soak overnight.
- Remove the turkey from the brine, and discard the brine. In a large pot, combine the buttermilk, coconut milk, pomegranate juice.
- Rub the marinade onto the skin of the turkey and marinate the turkey for at least 4 hours, covered in the refrigerator. Turn the turkey in the marinade every hour.
- 20 minutes before you plan to roast the turkey, preheat the oven to 350 degrees F. Remove the turkey from the marinade and pat the skin dry. Discard the marinade.
- Mix the butter, thyme and garlic. Using your hands, rub it under the skin, taking care not to pierce or break the skin. This will help seal in moisture.
- Place the turkey breast side up on a roasting rack in a roasting pan and cover with foil. Roast the turkey in the oven for 1 ½ hours, basting every ½ hour with the juices from the turkey.
- Increase the oven temperature to 450 degrees F. Baste every ½ hour with the juices from the turkey.
- Roast until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F and the juices run clear, about 1 1/2 hours.
- During the last 20 minutes of cooking remove the foil to brown the skin. Let the turkey rest for at least 20 minutes before carving.