Roast Turkey with Pomegranate Glaze

Ingredients

• 4 fresh parsley sprigs
• 1 onion
• 3 tablespoons unsalted butter
• 1 onion
• ½ cup pomegranate molasses
• 1 cup orange juice
• 1 carrot
• + 8 more ingredients
• • 10 fresh mint sprigs
  • 1 lemon
  • 1 11- to 12-pound turkey; neck, heart, and gizzard reserved
  • 1 celery stalk
  • 1 teaspoon dried crushed red pepper
  • 1 tablespoon coarse kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 6 cups water

Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour. Strain; discard solids. Chill 3/4 cup broth for Bread Dressing with Dried Apricots, Pistachios, and Mint . Position rack in bot...

View full recipe at Epicurious