Pomegranate-Glazed Turkey With Brown Butter Gravy

Preparation

1. Step 1

   Brine the turkey: At least 12 hours and up to two days before cooking, combine the salt, pepper, sugar and thyme in a small bowl.

2. Step 2

   Place the turkey, breast-side up, on a wire rack set inside a large rimmed baking sheet and pat very dry with paper towels. Sprinkle the salt mixture all over the turkey, including inside the cavity, patting to adhere and nudging some into the crevices. You might not need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet. Refrigerate the turkey, uncovered, for at least 12 hours and up to 2 days. (This deeply seasons the bird and dries the skin for better browning.)

3. Step 3

   When you’re ready to cook, remove the turkey from the refrigerator and place it breast-side up on a large foil-lined baking sheet fitted with a wire rack (or rinse and reuse the one it was on). Let it sit at room temperature for 1 to 2 hours.

4. Step 4

   While the turkey sits at room temperature, make the pomegranate glaze: Combine the pomegranate juice, honey, soy sauce, thyme sprigs, garlic and orange peel in a small saucepan. Cook over medium heat, adjusting the heat to prevent the glaze from bubbling over, and stirring occasionally at first then more frequently as it reduces, until the glaze is glossy and reduced to the consistency of maple syrup, 25 to 30 minutes. You should have just over ½ cup. (The glaze can be made 3 days ahead; discard the thyme, orange peel and garlic before chilling and refrigerate in an airtight container.)

5. Step 5

   Heat the oven to 450 degrees once you’re ready to cook the turkey, with a rack set in the center of the oven.

6. Step 6

   Drizzle the turkey with oil, rubbing to coat evenly, then pour 1 cup water into the baking sheet. Roast the turkey until the skin begins to turn golden, 25 to 30 minutes. Reduce oven temperature to 325 degrees, and continue roasting, brushing the turkey every 20 minutes or so with the pomegranate glaze, until the turkey is glossy and deeply golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 65 to 85 minutes longer. The total cooking time will be between 1½ to 2 hours total.

7. Step 7

   Transfer the turkey to a cutting board and let rest for 30 minutes before carving.

8. Step 8

   Make the gravy: In a large saucepan, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened and the butter has browned and smells nutty, 4 to 6 minutes. Sprinkle in the flour and cook, stirring often, until the roux goes from pale blond to golden brown, 5 to 7 minutes.

9. Step 9

   Slowly whisk in the stock, stopping to let it thicken and bubble before adding more. Bring the mixture to a simmer, add the thyme, pomegranate juice and soy sauce, and continue to cook, whisking often, until thick enough to coat the back of a spoon, 10 to 12 minutes. Season with salt and pepper. Pick out and toss the thyme sprigs. (The gravy can also be made 3 days ahead: Reheat it in a saucepan over medium heat, tasting and adjusting the seasonings with salt, pepper, pomegranate juice and soy sauce.)

10. Step 10

    Serve the warm gravy alongside the turkey.