Amoretti Pomegranate Maple Glaze brings that authentic Thanksgiving spirit to your table.

Amoretti Pomegranate Maple Glaze brings that authentic Thanksgiving spirit to your table.

At the Amoretti test kitchens, we love Thanksgiving more than any other holiday. Why, you may ask? Simply because, unlike any other holiday all year long, Thanksgiving is all about the food, and here at Amoretti, we, too, are all about the food.

To help you celebrate this holiday that is all about food, Amoretti has developed a fantastically delicious pomegranate maple glaze that will take your Thanksgiving turkey to new heights.

If you are making a ham instead of a turkey, no problem. This glaze can also be used when cooking a ham, simply by ignoring the last three ingredients and skipping the second paragraph of the instructions.

Whether you’re cooking a turkey or a ham, this glaze will have all your dinner guests asking for the recipe. For our vegetarian and vegan clientele, you can use Amoretti Pomegranate Maple Glaze to bring that authentic Thanksgiving spirit to tofurkey or a vegetarian ham roll.

Pomegranate Maple Glaze

Maple Syrup

Next time you create a special breakfast for your family, try Amoretti Maple Syrup Iced Tea. We don’t think you’ll be disappointed.



Whisk the pomegranate juice and cornstarch in a medium saucepan until blended. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer until thickened. Remove the saucepan from the heat and stir in the maple syrup and mustard.

Combine the stick of butter, ½ cup of the glaze, kosher salt and fresh ground black pepper. Starting at neck end, carefully slide hand between skin and breast, thighs, and legs to loosen skin. Carefully lift the skin with one hand, using the other hand to work the butter up under the skin over the breast, thighs, and legs. Once all the butter mixture has been worked under the skin and evenly distributed, gently massage it into the meat.

Roast the turkey in a 350°F oven for approximately 15 minutes per pound. As the turkey roasts, baste it every 20 minutes with the remainder of the glaze. The turkey is done when a meat thermometer inserted into the turkey thigh, not touching the bone, reads 170°F. For a 12 to 14 pound turkey, check the temperature at 2 hours and every time you baste it after that until the turkey is done. For larger or smaller turkeys, adjust cooking time accordingly.

The turkey will have a deep mahogany color from the glaze, but if it starts to get too dark, cover it loosely with aluminum foil. Carefully remove the turkey from the roasting pan to a carving board or platter and let it rest for at least 30 minutes.