Coconut Milk and Pomegranate Marinated Turkey Recipe

By Marcus Samuelsson |

This year, I'm trying something new for my Thanksgiving turkey.  I am making a marinade of coconut milk, buttermilk and pomegranate juice.  I think this will ensure a really moist holiday bird.

You can make this recipe yourself!  Start this tomorrow by brining the turkey in a saltwater mixture.  Then, on the morning of Thanksgiving, transfer the turkey to a flavorful marinade that will seal moisture into the bird.  With a 2 1/2 hours of roasting, you will have plenty of time to get your other dishes done in the kitchen.

Also, don't forget to tune in to Sirius XM's Martha Stewart Living Radio this afternoon at 4pm.  I will answer your questions about the holiday meal.  I will accept questions during the show through Call-ins 866-675-6675 and @MarthaRadio on Twitter.  Tune in with this 30-day free online trial for SIRIUS XM's Martha Stewart Living Radio visit:


1 whole turkey, about 12 pounds

Juice of one lemon

1 1/2 cups kosher salt

1 gallon cold water

2 cups butter milk

2 cup coconut milk

1 cup pomegranate juice

2 tbsp butter, melted

2 tbsp thyme leaves

2 cloves garlic, minced


1. In a large pot combine the salt, lemon juice and cold water. Submerge the turkey and let soak overnight.

2. Remove the turkey from the brine, and discard the brine. In a large pot, combine the buttermilk, coconut milk, pomegranate juice. Rub the marinade onto the skin of the turkey and marinate the turkey for at least 4 hours, covered in the refrigerator. Turn the turkey in the marinade every hour.

3. 20 minutes before you plan to roast the turkey, preheat the oven to 350 degrees F. Remove the turkey from the marinade and pat the skin dry. Discard the marinade.

4. Mix the butter, thyme and garlic. Using your hands, rub it under the skin, taking care not to pierce or break the skin. This will help seal in moisture.

5. Place the turkey breast side up on a roasting rack in a roasting pan and cover with foil. Roast the turkey in the oven for 1 1/2 hours, basting every 1/2 hour with the juices from the turkey.

6. Increase the oven temperature to 450 degrees F. Baste every 1/2 hour with the juices from the turkey.

7. Roast until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F and the juices run clear, about 1 1/2 hours. During the last 20 minutes of cooking remove the foil to brown the skin. Let the turkey rest for at least 20 minutes before carving.