Brined Oven Roasted Turkey
14 lb fresh turkey, neck removed
1 Gallon water
1 C Kosher salt
5 Cloves garlic, crushed
1 Tbsp. Peppercorns
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
½ c Soy sauce
½ c Honey
1 Gallon heavily iced water
Combine all brine ingredients except iced water and heat in a large stockpot over medium-high heat. Bring to a boil, stirring occasionally, to dissolve the sugar and salt.
Remove the brine from heat and let it cool to room temperature. In a bucket or large pan, combine the brine and the iced water. Place the turkey in the brine making sure that the bird is fully immersed. Weight turkey down with a large dish and add more water if bird is not completely covered with brine. Cover and refrigerate overnight.
Preheat the oven to 450ºF. Remove the bird from the brine, rinse with cold water and pat dry with paper towels. Place on a shallow pan and tuck the wings underneath the bird.
Place the turkey on the lower middle rack in the oven for 30 minutes. Then cover the bird loosely with foil and reduce heat to 350ºF. Continue roasting for 1 ½ hours or until a temperature of 170ºF is reached in the breast. During the last 15 minutes of cooking, apply the Pomegranate Glaze with a pastry brush.