1 roasted turkey

2/3 cup granulated sugar

1 cup freshly squeezed pomegranate juice (from about 6 pomegranates)

7 cups turkey stock

2 to 3 Tbsp. melted unsalted butter, optional

2/3 cup all-purpose flour

Salt

Freshly ground pepper

While turkey roasts, cook sugar in a dry, 1-quart saucepan over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add pomegranate juice (mixture will bubble and steam) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove from heat.

When turkey is out of the oven, heat turkey stock in a 4-quart saucepan over low heat until hot; keep warm. Place roasting pan over two burners, add 1 cup stock, and deglaze pan by boiling over high heat, scraping up brown bits, for 1 minute. Pour pan juices into a small bowl and let stand for 5 minutes to allow fat to rise.

Skim off fat and transfer to a glass measure. If you have less than 1/2 cup fat, add enough melted butter to make 1/2 cup. Pour pan juices through a fine-mesh sieve into hot stock.

Whisk together fat and flour in a 3-quart saucepan over medium-low heat and cook, whisking constantly, until pale and golden, 7 to 10 minutes. Add warm stock mixture in a stream, whisking constantly to prevent lumps, and bring to a boil. Whisk in pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in any turkey juices accumulated on platter and simmer for 1 minute.

Season gravy with salt and pepper. Serve with carved turkey.

Per 1/4-cup serving: 86 calories; 4g fat (42 percent calories from fat); 1g saturated fat; 5mg cholesterol; 1.5g protein; 11g carbohydrate; 7g sugar; no fiber; 76mg sodium; 2mg calcium; 95mg potassium.

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