POM-Brined Turkey

Turkey:

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. 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. After brining turkey, rinse and pat dry. Coat outside skin with 1 tablespoon vegetable oil. Rub the turkey inside and outside with herb mixture. Place chopped vegetables in a shallow roasting pan. Place turkey on top of vegetables. Roast at 325F for 12 to 14 minutes per pound (internal temperature should read 160F when a meat thermometer is inserted in thigh area). In a saucepan, reduce 3 cups pomegranate juice by half to make glaze. Mix with black pepper and arils. Cover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving. Prepare gravy while turkey is resting.

Gravy:

Chicken broth. Serve this pomegranate recipe.