Step 1

1 Thoroughly pat the chicken or turkey breast dry with paper towels

Step 2

2 Stir together the salt and pepper in a small bowl, then rub the seasoning all over the chicken, and inside the cavity

Step 3

3 Refrigerate, uncovered, for at least 4 hours, and up to 24 hours

Step 4

4 This will allow the seasoning to penetrate the meat and yield a flavorful bird, as well as make it possible for the glaze to stay put on the skin

Step 5

5 Before cooking, let the bird sit at room temperature for 1 hour, to ensure even cooking

Step 6

6 When ready to cook, preheat the oven to 400 degrees

Step 7

7 Heat a small, dry skillet over medium heat

Step 8

8 Toast the saffron, shaking the pan a few times, until fragrant, 1 to 2 minutes

Step 9

9 Remove the pan from the heat, transfer the saffron to a small bowl, and let cool

Step 10

10 Using a mortar and pestle (or the bottom of a soup spoon), grind the saffron into coarse powder

Step 11

11 Combine the pomegranate molasses, honey, garlic, tangerine zest and juice, cumin and the saffron powder in a small bowl

Step 12

12 Using your hands, or a pastry brush, apply the mixture all over the chicken, as well as inside the cavity

Step 13

13 You will have extra glaze left over; reserve

Step 14

14 Brush a thin slick of oil on the bottom of a heavy large skillet (preferably cast iron), add the chicken and transfer to the oven

Step 15

15 About 30 minutes into roasting, brush some of the extra glaze all over the bird, and repeat every 10 minutes

Step 16

16 (It will also give you a good opportunity to make sure the glaze isn’t burning too much

Step 17

17 The pomegranate-honey mixture can go from beautifully burnished to burned very quickly

Step 18

18 )

Step 19

19 Roast for 50 to 70 minutes; an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) should register 165 degrees

Step 20

20 The bird should be lacquered and a glossy burgundy-brown

Step 21

21 Let the chicken rest for about 15 minutes before carving