- 1 cup pomegranate juice
- 1/4 cup freshly squeezed orange juice
- 2 tablespoon red wine vinegar
- 2 tablespoon honey
- 3 clove garlic
- 2 sprig rosemary
- 2 sprig extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 tablespoon freshly ground black pepper
- 1 tablespoon free-range, organic turkey
- 1 tablespoon Kosher salt and freshly ground black pepper
In a large mixing bowl, mash the garlic, rosemary, black pepper and salt with the back of a wooden spoon.
Pour in pomegranate juice, orange juice, red wine vinegar, honey and olive oil.
Set aside for basting.
(This can be made the day before, and kept in the refrigerator overnight)Have the butcher cut the turkey into 4 pieces and remove the bones from the breast.
(Save the neck and backbone for the gravy.)
Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it.
Heat the grill to medium and wipe the grate with some oil.
Season the turkey well with salt and pepper.
Put the turkey on the grill, skin side down, and cook for 30 minutes.
Turn the bird over and continue grilling, baste every ten minutes, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total.
Set aside, cover with foil, and let it rest for about 10 minutes before carving.
Prep time: 20 minutes Cook time: 1 hour