Ingredients:

1) 1 turkey
2) 3 stick unsalted butter
3) 8 c. pomegranate juice
4) 1 c. low-sodium chicken broth
5) 1 3/4 tsp. salt
6) 1 1/2 tsp. pepper
7) 1/2 c. fresh sage leaves
8) 2 sprig fresh rosemary leaves


Recipe:

Roast the turkey: Heat oven to 350 degrees F. Combine the butter, 1 cup pomegranate juice, chicken broth, 1 teaspoon salt, and 1 teaspoon pepper in a small saucepan and cook over medium heat until the butter melts. Truss the turkey and season with remaining salt and pepper. Roast the turkey, basting with the butter mixture every 30 minutes, until the meat between the thigh and body reaches 170 degrees F, breast meat 165 degrees F, and the juices run clear when the meat is pierced with a knife -- 2 1/2 to 3 hours. If turkey is stuffed, roast until stuffing temperature reaches 165 degrees F -- 3 to 3 1/2 hours. If needed, use a foil tent to protect the turkey skin from over browning. Let turkey stand for 20 minutes before carving.
Make the sauce: Place the remaining pomegranate juice, sage, and rosemary in a small saucepan and bring to a boil. Reduce heat to medium and simmer until thick and syrupy -- about 90 minutes. Strain and serve alongside turkey.