-
1
In a large pot combine the salt, lemon juice and cold water.
-
2
Submerge the turkey and let soak overnight.
-
3
Remove the turkey from the brine, and discard the brine.
-
4
In a large pot, combine the buttermilk, coconut milk, pomegranate juice.
-
5
Rub the marinade onto the skin of the turkey and marinate the turkey for at least 4 hours, covered in the refrigerator.
-
6
Turn the turkey in the marinade every hour.
-
7
20 minutes before you plan to roast the turkey, preheat the oven to 350 degrees F. Remove the turkey from the marinade and pat the skin dry.
-
8
Discard the marinade.
-
9
Mix the butter, thyme and garlic.
-
10
Using your hands, rub it under the skin, taking care not to pierce or break the skin.
-
11
This will help seal in moisture.
-
12
Place the turkey breast side up on a roasting rack in a roasting pan and cover with foil.
-
13
Roast the turkey in the oven for 1 1/2 hours, basting every 1/2 hour with the juices from the turkey.
-
14
Increase the oven temperature to 450 degrees F. Baste every 1/2 hour with the juices from the turkey.
-
15
Roast until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F and the juices run clear, about 1 1/2 hours.
-
16
During the last 20 minutes of cooking remove the foil to brown the skin.
-
17
Let the turkey rest for at least 20 minutes before carving.
