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1
Preheat the oven to 450 degrees F.
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2
Remove the neck and gizzard from the turkey and discard.
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3
Rinse the bird thoroughly with cold water and pat dry.
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4
Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
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5
Rub the entire surface with 1/4 cup of the melted butter.
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6
Lightly sprinkle the skin and cavity with salt and pepper.
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7
Truss the turkey and place on a rack in a large roasting pan.
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8
Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes.
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9
Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil.
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10
Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
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11
To serve, cut down along each breast and remove it whole.
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12
Cut the breast into slices, the way you would a loaf of bread.
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13
Place on a large serving platter and arrange the thigh meat in chunks and the legs on top.
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14
Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives.
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15
Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside.
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16
You can reheat sliced turkey over medium heat in stock just to cover.
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17
Top with sauce, pomegranate seeds, and chives just before serving.
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18
Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes.
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19
Add the peppercorns and cook another 3 minutes.
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20
Add the port and cook, stirring, until most of it has evaporated.
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21
Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency.
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22
As the sugars caramelize, the sauce will turn brownish red.
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23
Season, to taste, with salt and pepper.
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24
Remove from heat and add chives and pomegranate seeds.
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25
Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat.
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26
Simmer until the grains open all the way.
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27
Drain the rice.
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28
Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp.
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29
Drain.
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30
Melt the butter in a large saute pan over medium heat.
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31
Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.
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32
Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine.
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33
The mixture should be quite wet: add a little more stock or water, if needed.
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34
Season, to taste, with salt and pepper.
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35
Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes.
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36
May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.
