Pomegranate-Glazed Turkey With Wild Rice Stuffing

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1 1/2 cups wild rice, rinsed

Kosher salt

1 cup roughly chopped roasted chestnuts (fresh or jarred)

2 tablespoons unsalted butter

3/4 cup finely chopped onion

1 tablespoon finely chopped fresh thyme

1 1/2 teaspoons finely chopped fresh savory or rosemary

1/4 cup finely chopped fresh parsley

Freshly ground pepper

1 12-to-14-pound turkey (thawed if frozen)

4 slices pancetta or bacon

1 1/2 cups pomegranate juice

1 to 2 tablespoons honey

Rosemary sprigs, for garnish (optional)

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