Spatchcocked Turkey with Pomegranate Molasses Glaze

Instructions

• Preheat oven to 400F (200C)
• To flatten the turkey, place the turkey breast side down on a large cutting board.
• Using kitchen shears, cut along both sides of the backbone, through the rib cage, starting at the tail end.
• Open up the turkey, remove any excess fat, and turn it over breast-side up. Pat dry.
• Pull the thighs out, so they lie flat on the cutting board.
• On either side of the breastbone, push down firmly on the breasts, until you hear a crack and the bird flattens.
• Tuck the wing tips under the bird.
• Line a large baking sheet with aluminum foil and transfer turkey to prepared sheet.
• In small bowl, combine za’atar, olive oil, salt and pepper.
• Rub spice paste evenly all over turkey.
• Cook for 40 minutes, rotating bird halfway through.
• Meanwhile, combine pomegranate molasses and honey in a small bowl.
• At the 40 minute mark, brush molasses and honey mixture evenly all over turkey. Cook for another 20 minutes, until an instant-read thermometer reads 165F (74C) at the thickest part of the thigh.
• Remove turkey to a cutting board and transfer drippings to a measuring cup.
• Carve turkey and serve alongside gravy.
• To make the gravy, add drippings, broth, pomegranate molasses and honey to a small saucepan and bring to a simmer.
• In a small bowl, combine cornstarch and cold water until cornstarch dissolves. Transfer to the gravy saucepan and simmer until thickened.
• Whisk in butter, and add salt and pepper to taste. Strain through fine mesh strainer, if desired.