Pomegranate Brined Turkey

Line a pot or tub large enough to hold the brine and turkey with a food-safe plastic bag.

Combine 4 cups pomegranate juice, water, kosher salt, peppercorns, bay leaves, rosemary and sage in the bag, making sure all the salt has been fully dissolved. Place turkey, breast side down, in brine. Cover and refrigerate, or surround the pot with ice packs in an insulated cooler for about 8 to 10 hours or overnight.

After brining turkey, rinse and pat dry. Preheat oven to 325 degrees F.

Coat outside skin of turkey with 1 tablespoon vegetable oil. Rub turkey inside and out with herb mixture. Place chopped vegetables in a shallow roasting pan. Place turkey on top of vegetables.

Roast in preheated oven 12 to 14 minutes per pound (internal temperature should read 160 degrees F when a meat thermometer is inserted in thigh area).

To make glaze: In saucepan, cook remaining 3 cups pomegranate juice until reduced by half. Mix with black pepper to taste and add pomegranate seeds. Remove turkey from pan to another pan.

Cover roasted turkey with pomegranate glaze and allow to rest, covered with foil, 20 minutes before carving. Prepare gravy while turkey is resting.

To prepare gravy: Place vegetables from roasting pan in a food processor or blender and blend until smooth. Add 3 tablespoons of flour to pan drippings in roasting pan. Place roasting pan on stovetop over medium heat.

Cook drippings and flour 1 to 2 minutes, scraping bottom of pan to incorporate flour with drippings. Add processed vegetables and 3 cups chicken broth. Cook until gravy is of desired consistency. Gravy can be thinned by adding more chicken broth.

Carve turkey and serve with gravy.