Poultry and Game Recipes - Roast Turkey with Juniper and Pomergranate Recipe

Sprinkle the turkey inside and out with salt, then place one-third of the butter in the cavity. Sew the opening with trussing thread or string.

Brush a roasting tin with a little oil and place the turkey in it. Top with the remaining butter, 7 tablespoons of the remaining oil, the juniper berries and the rosemary, then pour in the wine.

Roast in a preheated oven, 180°C (350°F), Gas Mark 4, basting the turkey occasionally with the wine and cooking juices, for 1/2 hours.

Add half the pomegranate juice and cook for a further 1 hour, or until the turkey is almost tender.

Meanwhile, finely chop the turkey liver and gizzard. Heat the remaining oil in a heavy-based pan. Add the liver and gizzard and fry until browned. Remove from the heat and set aside.

Add the juice of the remaining pomegranate to the turkey and season to taste with salt and pepper. Roast for a further 10 minutes, then lift out the turkey and cut into serving pieces.

Arrange them in an ovenproof serving dish. Skim off the fat from the cooking juices and place the pan over a moderate heat. Add the lemon juice and stock and boil until reduced by about half. Strain and stir into the giblet mixture.

Pour this sauce over the turkey pieces and return to the oven for a further 7-8 minutes. Serve immediately, garnished with a sprig of rosemary.