Butterflied Pomegranate Glazed Turkey

• 1 whole Turkey (12 To 14 Pounds)
• 3 cups Pomegranate Juice
• 1/4 cups Red Wine Vinegar
• 2 Tablespoons Spicy Brown Mustard
• 1 Tablespoon Grated Ginger
• 1/2 cups Brown Sugar

1. Place a 12 to 14 pound turkey on a cutting board breast-side down and with a pair of kitchen shears, cut out the spine.
2. Turn turkey over and press firmly on the breast bone, breaking bones and pressing turkey flat.
3. Roast in the oven according to directions with turkey.
4. Remove turkey 20 minutes before done.
5. While turkey is cooking, bring pomegranate juice, vinegar, mustard, ginger and brown sugar to boil in a medium saucepan over medium-high heat.
6. Cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes.
7. Brush turkey with one-third of glaze, transfer to the oven, and roast 10 minutes.
8. Brush on remaining glaze and roast for an additional 10 minutes.
9. Transfer the turkey to a cutting board and let rest 30 minutes before serving.

turkey, pomegranate juice, red wine vinegar, brown mustard, ginger, brown sugar

Taken from tastykitchen.com/recipes/main-courses/butterflied-pomegranate-glazed-turkey/ (may not work)