Pomegranate Maple Glazed Turkey

Preheat oven to 325° F. Locate and set aside neck and giblets package from inside the turkey cavity. Unwrap the turkey in the sink and pat dry with paper towels.

Coat the outside of the turkey with butter, sprinkle with salt and pepper, and place on a rack in a large roasting pan and roast for 1 hour.

Combine the chicken broth, pomegranate juice and maple syrup in a nonstick skillet and bring to a simmer over low heat. Cook, stirring occasionally, until reduced to about 1/3 cup, about 30 minutes.

After 1 hour of roasting, begin basting with the glaze. If the bird gets too dark, cover loosely with foil. Continue roasting until a thermometer inserted into the breast reaches 170° F.

Transfer the turkey to a platter, tent with foil and let rest 30 minutes before slicing.