Roasted Turkey with Pomegranate-Thyme Glaze

Makes 10 to 12 servings.
Prep time: 30 minutes. Cook time: 3 to 3¾ hours.
12- to 14-lb turkey, thawed, giblets and neck removed
4 tsp kosher salt
2 tsp freshly ground pepper
1 sm bunch thyme sprigs, plus 2 TBS chopped fresh thyme
1 onion, quartered
6 cloves garlic, thinly sliced
2 tsp olive oil
2 lg shallots, finely chopped
3 C pomegranate juice
½ C sugar

Heat oven to 325 degrees. Season turkey cavity with 3 teaspoons salt and the pepper; fill with thyme sprigs and onion. Loosen skin from breast by pushing fingers gently between skin and meat. Combine 4 teaspoons chopped thyme and the garlic, mixing well. Rub mixture under loosened skin. Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan. Roast turkey, about 2½ hours; loosely cover with foil if skin browns too quickly.
Meanwhile, prepare glaze. Heat a saucepan on medium-high. Add oil. Add remaining 2 teaspoons chopped thyme, shallots and remaining 1 teaspoon salt; saute 2 minutes, stirring. Add juice and sugar; heat to a boil. Reduce heat; simmer until syrupy and reduced to about 1 cup, 15 minutes. Remove from heat. Set half of the glaze aside for serving.
Use remaining glaze to lightly baste turkey several times during the last half hour of roasting. Continue roasting turkey until an oven-safe or instant-read thermometer inserted deep in the thigh reads 165 degrees, another 30-45 minutes. Remove turkey from oven; let rest 15-20 minutes before carving. Serve with reserved glaze.