Herb-Roasted Turkey with Pineapple-Pomegranate Spoon Salad
Rosemary-butter roasted turkey comes out golden and juicy with a fresh, tangy contrast to a holiday spread.
Recipe Summary
Prep Time
20 mins
Total Time
4 hrs 20 mins
Serves
10-12
Ingredients
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1 whole turkey (12-14 pounds), thawed, unstuffed
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4 tbsp butter, softened
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1 tbsp fresh rosemary, chopped
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2 tsp kosher salt, adjust if turkey is pre-brined
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1 tsp black pepper
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1/2 cup pomegranate seeds
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1/4 cup fresh parsley, chopped
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2 tbsp red onion, finely chopped
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1 tbsp lemon juice
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1 tbsp olive oil
Steps to Sunshine!
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Heat the oven to 325°F. Pat the turkey dry. Mix the butter, rosemary, salt, and pepper; rub over the turkey. Place it breast-side up on a rack in a roasting pan. Add ½ cup reserved pineapple juice and ½ cup water to the pan.
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Roast until a thermometer reads 165°F in the innermost thigh and wing and the thickest part of the breast. Tent loosely with foil if the skin browns too quickly, then rest for 20–30 minutes before carving.
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Chop the pineapple into bite-size pieces. Toss with the pomegranate seeds, parsley, red onion, lemon juice, olive oil, and 2 tablespoons reserved pineapple juice.
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Fan the carved turkey on a platter. Spoon some pineapple mixture beside and over the slices; serve the rest in a bowl.
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