Instructions

1. Preheat the oven to 220°C.
2. Cut the pomegranate into half. Squeeze the juice into a bowl, then carefully remove the seeds.
3. Put aside some seeds for garnish.
4. Mix the butter with the thyme leaves and some salt & pepper.
5. Rinse the turkey inside and out, then pat-dry. Using your fingers, carefully loosen the skin under the breast, legs, and thighs between the skin and meat.
6. Working from neck cavity, rub some of the herby butter between the skin and flesh, then fold the neck skin under and secure it with a small metal skewer. Put some butter between the highs and breast too.
7. Put the onion, bay leaves and rosemary sprigs into the cavity together with the pomegranate seeds. (You can add some cranberries or cranberry sauce, if you like.)
8. Rub the skin with the leftover butter and put whatever remained into the cavity. Secure the cavity with a small skewer.
9. Put the turkey on a rack, placed in a large roasting pan. Pour half of the wine into the pan.
10. Roast the turkey for 20 minutes, then turn the heat to 170C degrees and roast for 2-3 hours depending on the size of the turkey. (To calculate the time see link above)
11. Baste the turkey every 20 minutes and rotate the pan regularly. If the turkey is browning too fast, cover it loosely with foil. Also, add more liquid to the pan, if it’s getting too dry - this can be water, stock, wine or pomegranate juice.
12. Meanwhile make the glaze. Put the wine, pomegranate juice and pomegranate molasses into a small pan. Bring to the boil and reduce it to a sticky glaze. Add a drop of lemon juice if it’s too sweet.
13. Check the turkey - if it’s lightly golden and the meat is cooked through, brush most of the glaze all over the turkey. Roast for 10 minutes, then glaze it again. Roast for another 5 minutes or until the skin is crispy and deep red. Be carful - it burns easily!
14. Transfer the roasted turkey to a large plate, cover with foil and several kitchen towels, then a blanket to keep it warm
15. Rest for about an hour before carving.
16. While the bird is resting, make a gravy from the cooking jus.
17. Garnish the turkey with the pomegranate seeds, then serve.