This recipe first appeared in Food magazine issue 80.
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Ingredients
Pomegranate glaze
Cranberry and pancetta stuffing
Method
1.Preheat oven to 160°C.
2.To prepare stuffing, heat olive oil and butter in a pan over medium heat. Add onion, garlic and pancetta or bacon and cook over medium heat for 3-4 minutes until onion softens. Remove from heat and place in a bowl with bread, pistachio nuts, cranberries, parsley and lemon zest. Add beaten eggs and season with salt and pepper. Mix well.
3.Remove neck and giblet packs from body and cavity of the turkey. Wipe cavity and skin with paper towels. Stuff turkey with prepared stuffing, tie legs together and fold under the wing tips. Place turkey on a rack in a roasting dish. Pour wine and chicken stock into dish and dot butter over turkey. Roast for 2¾ hours, or until turkey is golden brown and juices run clear when turkey is pierced through the thickest part of the thigh. Baste frequently during cooking.
4.About 30 minutes before turkey is ready, prepare the glaze. Place all ingredients into a small saucepan, bring to the boil and simmer for 8-10 minutes or until glaze is thick and syrupy.
5.When cooked, remove turkey from oven and transfer to a warmed plate. Reserve the cooking pan and its juices for the gravy. Brush turkey with glaze and cover loosely with foil. Rest for 10 minutes before carving. In the meantime, you can use the pan juices to make a gravy.
