1 14-16 lb turkey
1/4 cup pomegranate molasses
1/4 cup olive oil
coarsely ground pepper
Preheat oven to 325. Place the turkey on the rack and position in the roasting pan. Whisk together the molasses and olive oil. Brush over the bird. Sprinkle the turkey thoroughly with salt and pepper. Roast for about 3 hours or until the juices run clear and the leg is easily moved. Allow to sit for about 10 minutes before carving.
This method of roasting turkey results in a moist, juicy turkey with crisp, burnished skin. The pomegranate molasses adds a bit of tartness but it also really seals in the juices. The salt draws the moisture out of the skin so it crisps up. The result: the perfect nontraditional turkey.