1-2 fresh pomegranates, seeds for garnish (optional)
Pre-heat oven to 350 F.
Begin by making a compound butter. Put the butter and chopped rosemary in a food processor and mash with a fork or spoon until the rosemary is well incorporated. Season with salt and pepper.
Rinse the turkey thoroughly inside and out with cold water. Pat the turkey dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip 3/4 of the seasoned butter under, massaging the breast meat as you go. Take the remaining butter and baste over the outside of the bird ensuring complete and even coverage. Put the turkey on a rack in a large roasting pan and into the oven.
Meanwhile, prepare the glaze. To a small saucepan, add the pomegranate juice and sugar and gently simmer to dissolve the sugar. Once dissolved, add the garlic, honey, orange juice, extra virgin olive oil and rosemary sprigs. Simmer gently for 20-25 minutes until the mixture is thick and syrupy; it should coat the back of a wooden spoon.
Roast the turkey for 2 hours, basting with the pomegranate glaze every 30 minutes. Be sure to baste the turkey completely and evenly. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 F. The thigh juices will run clear when pricked with a knife, about 3 hours total (or approximately 15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
When done, remove the turkey from the oven and set aside to rest until cool enough to touch. Carve the turkey and serve with holiday sides.