Name: Roast Turkey with Pomegranate Glaze
Yield: Makes 6 Servings
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

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