You are here: Home » Recipes » Pomegranate Brined Turkey Pomegranate Brined Turkey Recipe by POM Wonderful Yield 10 to 12 servings PrintEmail Ingredients Brine:4 cups pomegranate juice16 cups water1 cup coarse kosher salt15 -- black peppercorns, slightly crushed2 -- bay leaves2 sprigs rosemary1 tablespoon sageTurkey:1 -- 12- to 15-lb. turkey, thawed if purchased frozen2 teaspoons each: sage, rosemary, thyme, poultry seasoning, and crushed black peppercorns that have been mixed together1 1/2 cups chopped celery1 cup chopped carrots1 cup chopped onionsGlaze:3 cups pomegranate juice1 1/2 cups pomegranate arilsGravy:3 tablespoons all-purpose flour3 cups chicken broth Instructions To prepare the brine: 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. To prepare the turkey glaze. Preheat oven to 325F. After removing turkey from the brine, 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 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 a 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. To prepare he gravy: Remove turkey from the pan. Place vegetables in a food processor or blender and blend until smooth. Add 3 tablespoons of flour to the pan drippings in the roasting pan. Place roasting pan on stovetop over medium heat. Cook drippings and flour for 1 to 2 minutes, scraping the bottom of the pan to incorporate flour with drippings. Ad processed vegetables and 3 cups of chicken broth. Cook until desired consistency. Gravy can be thinned by adding more chicken broth. Recipe courtesy of POM Wonderful.