Preheat oven to 450˚F. Place turkey in a large roasting pan, breast side up and brush with olive oil. Season with salt and pepper. Add garlic, thyme and onion to cavity of turkey. Roast for 1 hour.
Check if turkey is dark brown, then tent with foil and reduce heat to 400˚F. Cook for 1 hour or until a meat thermometer inserted into the lower part of the thigh muscle reads 170˚F. Let turkey rest for 15 minutes before carving. Discard onions, garlic and thyme from cavity.
While turkey is roasting, cook pomegranate juice and maple syrup in a small sauce pan over low heat for 15 minutes or until liquid is reduced by half. Remove from heat and chill.
Mix together chives, butter, garlic and cooled pomegranate reduction in a mixing bowl. Season with salt and pepper. Cover and refrigerate to chill. Serve warm turkey with pomegranate compound butter.
Per serving: 740 calories, 101 g protein, 31 g total fat (15 g sat., 1 g trans), 8 g carbohydrate, 0 g fiber, 7 g sugar, 381 mg cholesterol, 377 mg sodium, 18 points