Name: Roast Turkey with Pomegranate Gravy
Cook time: 1 1/4 hr
Total time: 4 1/2 hr (includes making turkey giblet stock)
Yield: Makes 8 to 10 servings
Ingredients: 1 (14- to 16-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock; 1 1/4 sticks unsalted butter, 5 tablespoons softened and 5 tablespoons melted; 1 tablespoon salt; 1 1/2 teaspoons black pepper; 1 onion, quartered; 4 large fresh thyme sprigs; 1/2 cup sugar; 1/2 cup plus 1 tablespoon fresh pomegranate juice (see cooks' note, below); Pan juices (and roasting pan) from turkey; About 3 cups hot turkey giblet stock; 1 cup water; 6 1/2 tablespoons all-purpose flour; Garnish: quartered pomegranates; a small metal skewer; kitchen string; a flat rack or V-rack; an instant-read thermometer

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Roast Turkey with Pomegranate GravyMikkel Vang

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

Cooks' notes:

• Cut 2 to 3 pomegranates in half crosswise, then juice with a manual or electric juicer; alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and let drain, pressing on and discarding solids. • Pomegranate syrup can be made 1 day ahead and kept, covered, at room temperature.

Recipe notes

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