Pomegranate-Brined Roast Turkey

• 1 12-14 pound turkey, giblets removed
• 1 batch pomegranate brine, (see below)
• 1 each lemon, orange and yellow onion, quartered
• 3 sprigs each rosemary, thyme and sage
• 4 tablespoons unsalted butter
• 1 cup chicken stock
• kosher salt

1. Using our handy guide starring chef Amanda Freitag, brine the turkey overnight.
2. Drain the turkey and pat it completely dry with paper towels, inside and out.
3. Place it in the roasting dish and preheat the oven to 425F.
4. While the oven is heating, stuff the turkey cavity with the quartered orange, lemon and onion, as well as the fresh herbs.
5. Using your hands, rub the butter over the entire turkey, sliding your fingers between the skin and meat under the breast on both sides to get as much butter under the skin as possible.
6. No need to be fancy, just a good even coat, then sprinkle liberally with kosher salt.
7. Tie the turkey's legs together with kitchen twine, fold the wing tips under the wings and the wings up and under the shoulders.
8. Pour the chicken stock into the roasting dish and place the turkey in the oven.
9. Roast at 425F for one hour, then lower the temperature to 325F and continue to roast for 17 minutes per pound, basting with the pan juices every 25 minutes.
10. Remove from the oven and allow to rest for at least 20 minutes, preferably 30 or more, before carving and serving.
11. In the meantime, add the pan juices to your gravy.

turkey, batch, lemon, rosemary, unsalted butter, chicken stock, kosher salt

Taken from www.foodrepublic.com/recipes/pomegranate-brined-roast-turkey-recipe/ (may not work)