To start this recipe, you’ll of course need a turkey. Opt for one that’s about 12-14 pounds. If you use a larger one, you may have to bump up the quantities of the other ingredients as well as the cooking time. For the dry brine, we’ll mix together kosher salt, granulated white sugar, ground black pepper, fresh thyme leaves, and blood orange zest. Save the juice of the blood oranges, as it will go into the glaze along with white wine vinegar, honey, cinnamon sticks, star anise, fresh bay leaves, and pomegranate molasses. That last ingredient is a deeply flavored reduction of pomegranate juice, which you can make yourself or purchase from a store.