Ingredients

6 cups water

1 celery stalk, cut into 2-inch pieces

1 carrot, peeled, cut into 2-inch pieces

1 onion, coarsely chopped

4 fresh parsley sprigs

1 11- to 12-pound turkey; neck, heart, and gizzard reserved

• 1 cup orange juice
• 1/2 cup pomegranate molasses*
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon dried crushed red pepper
• 1 lemon, quartered
• 1 onion, quartered
• 10 fresh mint sprigs

• 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Description

The Deep Garnet Glaze, Made With Pomegranate Molasses, Adds A Richly Piquant, Sweet-tart Depth Of Flavor To The Turkey.

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