DIRECTIONS:

1. Stir the butter, rosemary and black pepper in a small bowl.
2. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey, giblets and neck with cold water and pat dry with a paper towel. Loosen the skin carefully from the breast meat, using your fingers. Spread the butter mixture under the skin. Rub the turkey with the olive oil. Tie the ends of the drumsticks together. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
3. Place the onions, carrots, celery, garlic, giblets and neck into a large roasting pan. Pour the stock over all. Place the turkey, breast-side up, on the vegetable mixture.
4. Roast at 350°F. for 3 1/2 to 4 hours or until the meat thermometer reads 180°F, basting occasionally with the pan drippings. Pour additional stock into the pan as needed to prevent the vegetable mixture from burning. Let the turkey stand for 10 minutes before slicing.
5. Pour the pan drippings into a 1-quart saucepan. Pour off any fat. Stir in the pomegranate juice and heat over medium heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the sauce is reduced to 1 1 / 2 cups, stirring occasionally. Serve the sauce with the turkey. Sprinkle each serving with the pomegranate seeds, if desired.