• 5 sprigs fresh thyme or (2 tsp dried)
• 1 (10-12 lb) turkey
• 5 garlic cloves, halved
• 1/4 cup extra-virgin olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon fresh cracked pepper
• 2 cups water
• 1/3 cup pomegranate juice
• 1/3 cup port wine
(can sub 1/3 cup pomegranate juice mixed with 1 tsp honey)
• 1 tablespoon honey
Heat oven to 325. Spray roasting rack with cooking spray; place in shallow roasting pan. Place thyme in cavity of turkey. Rub garlic over breast, thighs and legs; place in cavity. Place turkey on rack. Brush with oil; sprinkle with salt and pepper. Press legs wide open to allow heat to enter cavity. Pourwater into bottom of pan.
Bake 3 1/2 hours to 4 hours or until internal temperature of thickest part of thigh reaches180 degrees. (Add additional water to pan if water evaporates.)
Cover breast loosely with foil when starting to brown (about halfway through baking).
Meanwhile, boil pomegranate juice, port, and honey in medium skillet over high heat 4 to 5 minutes or until slightly thickened to glaze consistency.
Remove foil from turkey during last 30 minutes of baking; brush withglaze (glaze will bead up on turkey at first but will begin to adhere with additional brushing).
Cover turkey loosely with foil and let stand 15 minutes before carving.