Make the Roasted Garlic-Sage Butter: Combine the butter, garlic, salt and pepper in a food processor and process until smooth. Scrape the mixture into a bowl and fold in the sage. The butter can be made 1 day in advance and stored covered in the refrigerator. Bring to room temperature before using.
Make the Pomegranate-Black Pepper Glaze: Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using.
Preheat the oven to 425°F.
Rub the entire turkey, including the cavity with the Roasted Garlic-Sage butter and season well with salt and pepper.