Pom-Brined Turkey

• Brine:
• Juice from 812 large POM Wonderful Pomegranates,* or 4 cups POM Wonderful 100% Pomegranate Juice
• 16tups water
• 1tup coarse kosher salt
• 15tlack peppercorns, slightly crushed
• 2tay leaves
• 2tprigs rosemary
• 1tablespoon sage
• Turkey:
• 1 12- to 15-lb. turkey, thawed if purchased frozen
• 2 teaspoons each sage, rosemary, thyme, poultry seasonings, and crushed black peppercorns that have been mixed together
• 11/2 cups celery
• 1 cup chopped carrots
• 1 cup chopped onions
• Glaze:
• Juice from 69 large POM Wonderful Pomegranates,* or 3 cups POM Wonderful 100% Pomegranate Juice
• cup arils from 1 large POM Wonderful Pomegranate
• Black pepper to taste
• Gravy:
• 3 tablespoons all-purpose flour
• 3 cups chicken broth

1. Turkey:
2. 1. Prepare fresh pomegranate juice.*
3. 2. Line a pot or tub large enough to hold the brine and turkey with a food-safe plastic bag. Combine all brine ingredients in bag, making sure all the salt has been fully dissolved.
4. 3. Place the turkey breast-side down in the brine; refrigerate or surround the pot with ice packs in an insulated cooler for about 8 to 10 hours or overnight.
5. 4. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
6. 5. After brining turkey, rinse and pat dry.
7. 6. Coat outside skin with 1 tablespoon vegetable oil.
8. 7. Rub the turkey inside and outside with herb mixture.
9. 8. Place chopped vegetables in a shallow roasting pan.
10. 9. Place turkey on top of vegetables.
11. 10.toast at 325F for 12 to 14 minutes per pound (internal temperature should read 160F when a meat thermometer is inserted in thigh area).
12. 11.tn a saucepan, reduce 3 cups pomegranate juice by half to make glaze. Mix with black pepper and arils.
13. 12.tover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving. Prepare gravy while turkey is resting.
14. Gravy:
15. 1.temove turkey from the pan.
16. 2.tlace vegetables in a food processor or blender and blend until smooth.
17. 3.tdd 3 tablespoons of flour to the pan drippings in the roasting pan.
18. 4.tlace roasting pan on stovetop over medium heat. Cook drippings and flour for 1 to 2 minutes, scraping the bottom of the pan to incorporate flour with drippings. Add processed vegetables and 3 cups of chicken broth.
19. 5.took until desired consistency. Gravy can be thinned by adding more chicken broth.

pomegranate juice, water, salt, black, bay leaves, rosemary, sage, turkey, turkey, sage, celery, carrots, onions, pomegranate juice, black pepper, allpurpose, chicken broth

Taken from www.epicurious.com/recipes/member/views/pom-brined-turkey-50032690 (may not work)