Preheat the oven to 450ºF. Remove the neck
and gizzard from the turkey and discard. Rinse the bird thoroughly
with cold water and pat dry. Using your fingers, gently loosen the
skin from the breasts and drumsticks and slip the sage leaves underneath.
Rub the entire surface with 1/4 cup of the melted butter. Lightly
sprinkle the skin and cavity with salt and pepper.
Truss the turkey and place on a rack in a large roasting pan. Roast
for about 45 minutes, until brown, basting with the remaining butter
every 10 minutes. Reduce the temperature to 350ºF and continue
roasting for another 1 1/4 hours or until an instant-read thermometer
inserted in the thigh registers 180ºF. If the legs or breast
brown too quickly, cover them with foil. Transfer the turkey to a
cutting board and allow it to rest 20 to 30 minutes before carving.
To serve, cut down along each breast and remove it whole. Cut the
breast into slices, the way you would a loaf of bread. Place on a
large serving platter and arrange the thigh meat in chunks and the
legs on top. You can reheat sliced turkey over medium heat in stock
just to cover. Top with sauce, pomegranate seeds, and chives just
before serving.
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