Thanksgiving Turkey with Rosemary and Pomegranate Gravy

Thanksgiving Turkey with Rosemary and Pomegranate Gravy

Thanksgiving Turkey with Rosemary and Pomegranate Gravy

30 mins
3 hrs

Our golden brown Thanksgiving Turkey with Rosemary and Pomegranate Gravy gives the most traditional meal of the year a tangy twist. Seasoned with a paprika and rosemary rub, this turkey is crispy on the outside, tender and juicy on the inside. Pomegranate juice and fresh rosemary give your gravy an aromatic new flavor profile that will be a welcome addition to your holiday table.

We made this recipe using The Big Easy Oil-less Turkey Fryer.


For the Turkey

  • 1 (10 to 16 pound) whole turkey
  • 2 tablespoons kosher salt or coarse sea salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground rosemary

For the Gravy

  • 1/4 cup vegetable oil
  • 1/3 cup flour
  • 3/4 cup pomegranate juice
  • 1/4 cup dry white wine
  • 2/3 cup turkey drippings, fat skimmed off
  • 3 cups chicken broth or stock
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt or coarse sea salt
  • 1 sprig fresh rosemary


Step 1 Of 8
Power up The Big Easy® Oil-Less Turkey Fryer.
Pat dry the turkey with paper towels.
In a small bowl, combine salt, onion powder, pepper, paprika and rosemary. Season the turkey on all sides with the mixture.
Place the turkey in the roaster basket and lower the basket into the cooking chamber. Insert a <a href="">meat thermometer</a> into the thickest part of the breast so that the tip does not touch any bone and the dial is easy to read when the basket is in the cooker.
Hot Tip
To minimize sticking, coat the wire frame of the cooking basket with oil before inserting turkey.
Cook until the internal temperature of the bird reaches 165°F, about 2 ½ hours. Cook time varies based on weather conditions and the size of your turkey.
Hot Tip
Cover the fryer with the wire mesh lid during the last 15 minutes of the cook for crispy skin, using infrared heat reflected back into the cooking chamber. If used throughout the cook, this heat can burn food before it is fully cooked.
Lift the roaster basket out of the cooking chamber and set it on a shallow sheet pan. Allow the turkey to rest for 10 to 15 minutes; then remove the turkey from the basket.
Heat vegetable oil in a saucepan over medium heat. Stir in flour to make a roux. Gradually whisk in pomegranate juice, turkey drippings, white wine, chicken broth, pepper, salt and rosemary. Simmer for 10 minutes. Set aside.
Slice the turkey and serve with rosemary and pomegranate gravy.
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