Pomegranate-Citrus Turkey

• 14 cup softened butter
• 2 tablespoons chopped fresh parsley, divided
• 1 tablespoon chopped fresh rosemary, divided
• 2 garlic cloves, peeled and minced
• 1 orange, juice and zest of
• 2 teaspoons cracked black pepper, divided
• 1 (12 lb) whole turkey, cleaned
• 34 cup pomegranate juice
• 13 cup honey

1. Heat oven to 425 degrees.
2. In a bowl combine butter, 1 Tbs.
3. parsley, 2 teaspoons roesmary, garlic, 1 Tbs.
4. orange zest, 1/4 teaspoons pepper and 1/2 teaspoons salt.
5. Rub mixture under turkey skin.
6. Sprinkle remaining parsley, rosemary, and pepper and 1 teaspoons salt over turkey.
7. Place turkey on rack in a roasting pan.
8. Roast at 425 degrees for 15 minutes.
9. Reduce heat to 350 degrees, roat 2 hours more.
10. Meanwhile, in a saucepan, bring pomegranate juice, honey and 1/3 cup orange juice to a boil.
11. Reduce heat and simmer 4 minutes, or until slightly thickened.
12. At the end of the 2 hours, brush mixture on turkey.
13. Roast turkey 45 minutes more, or until a meat thermometer inserted in thigh, not touching bone, reads 170 degrees, basting occasionally.
14. Let sit 15 minutes before slicing.
15. Garnish with herbs and orange slices, if desired.

butter, fresh parsley, fresh rosemary, garlic, orange, cracked black pepper, turkey, pomegranate juice, honey

Taken from www.food.com/recipe/pomegranate-citrus-turkey-200009 (may not work)