Roasted Turkey with Pomegranate Sauce and Cucumber Salad

Preheat the oven to 180°C (approximately 350°F).

Rinse the turkey and pat dry. Melt the butter and season with salt and pepper. Season the turkey inside with salt and pepper and place onon an oiled roasting pan with the breast side down. Brush with some butter and roast in the oven for about 40 minutes. Mix the honey and paprika with the remaining butter, baste the turkey and turn over. Brush with the remaining butter and finish cooking a further 35-40 minutes. If necessary add a little water.

For the sauce, halve the pomegranate, remove seeds and collect the juice. Mix 100 ml (approximately 1/2 cup) of pomegranate juice, the stock and the honey. Put in a pot and let simmer to reduce by about half. Stir the cornstarch with a little cold water until smooth and thicken the sauce. Season with lemon juice, salt and cayenne pepper.

For the salad, peel the cucumber, halve lengthwise, scrape out the seeds with a spoon and slice into thin strips. Sprinkle with a little salt and infuse for about 10 minutes to draw out water, then express. Mix gently with the cilantro leaves and the oil.