For the rub, put all the ingredients except for the sugar and olive oil in a spice blender. Blitz until fine then tip into a bowl and mix in the sugar and oil.
Remove the wishbone from the turkey. Joint the bird into 8 pieces – first the breasts, then the wings and legs and finally separate the thighs from the legs.
Arrange on a large tray and coat with the rub. Cover with cling film and brine in the fridge for 24 hours.
Grill the turkey pieces skin-side down on a hot barbecue for 10-12 minutes, or until charred. Close the lid and continue to cook the legs, thighs and wings for 45 minutes and the breasts for 1 hour. To test for doneness, the internal temperature of the thickest part of meat should reach 74°C/165°F. If you don’t have a meat thermometer, pierce the thickest part of the turkey – the juices should run clear.
Meanwhile, make the gravy. Set a large saucepan with the pomegranate and orange juices, cinnamon stick and sugar over a medium heat. Simmer uncovered for 10-15 minutes, or until reduced by half. Strain and keep warm.
Melt 1 tbsp butter in a separate saucepan set over a medium-low heat. Stir in the flour to create a paste, cook for 2 minutes then slowly pour in the infused pomegranate juice, stirring constantly, until fully incorporated. Add the stock, whisk to combine and simmer uncovered for 10 minutes. Just before you’re ready to serve, stir in the remaining butter.
Arrange the turkey legs, thighs and wings on a large serving platter. Slice the breasts, place on top, drizzle with the gravy and sprinkle over pomegranate seeds and coriander leaves.