Coconut Milk & Pomegranate Turkey
- 1 whole turkey, about 12 pounds
- 1 lemon, juiced
- 1 ½ cups kosher salt
- 1 gallon cold water
- 2 cups buttermilk
- 2 cups coconut milk
- 1 cup pomegranate juice
- 2 tablespoons butter, melted
- 2 tablespoons thyme leaves
- 2 cloves garlic, minced
- This recipe is gluten-free
- Produce
- Garlic (2 cloves)
- Lemon (1)
- Pomegranate, juice (1 cup)
- Thyme, leaves (2 tablespoons)
- Meat
- Turkey, about 12 pounds, whole (1)
- Canned Goods
- Coconut milk (2 cups)
- Cooking & Baking
- Kosher salt (1 1/2 cups)
- Drinks
- Water (1 gallon)
- Dairy
- Butter (2 tablespoons)
- Buttermilk (2 cups)
Preparation
Read recipe preparation on foodrepublic.com
Social Stats
62.1Rating
1-100
1-100
34Tweets
113Facebook
Shares
Shares
537StumbleUpon
Views
Views
53PinterestPins
Recipe Stats
Published November 11, 2011 (1 year ago).
16 people saved this recipe.
