Roast Turkey with Pomegranate Glaze
- For the turkey
- 1 fresh Turkey (8 lbs)
- For the filling
- 2 organic Oranges
- 1 organic lemon
- 4 ounces Pancetta (or bacon)
- 2 sprigs Sage
- 2 sprigs rosemary
- 2 bay leaves
- freshly ground peppers
- 2 tablespoons olive oil
Preheat the oven to 350°F.
For the turkey, rinse the turkey and pat dry, then rub inside and out with salt and pepper. For the filling, rinse the citrus fruit thoroughly and cut into pieces, leaving on the peels. Cut the pancetta into cubes. Rinse the herbs, pluck half of the leaves from the stems, and mix the leaves with the citrus fruit, bacon and 2 bay leaves. Fill the abdominal cavity with the citrus mixture and close the opening with kitchen string or toothpicks.
Rub the turkey with salt and pepper vigorously and coat with oil. For the sauce, place the remaining herbs and the garlic along with the turkey, breast side up, in a roasting pan. Top with the bacon and butter pieces. Pour in half of the wine and cook in the preheated oven for 2 hours. Half way through cooking, add the rest of the wine. Baste the turkey repeatedly with the meat juices.
Halve 2 of the pomegranates and squeeze out the juice. After the end of cooking, pour the juice over the turkey and return turkey to the oven for 1 hour, then remove the turkey and keep warm. Strain the meat juices through a sieve into a saucepan. Halve the final pomegranate, break into pieces, detach the seeds and add to the sauce. Boil the sauce and season with salt and pepper.
In the meantime, wash the radicchio and cut into wedges. Heat the clarified butter in a nonstick pan with a lid and sprinkle in powdered sugar. Add the radicchio and cook at a low temperature, adding a little balsamic.
Take the finished turkey from the oven, carve and garnish with the radicchio, the sauce and herbs to taste. Serve with polenta or mashed potatoes.