Roasted Turkey with Grapes

Ingredients

• 1 turkey (pre-cooked, about 2.5 kg)
• 2 rosemary sprigs
• ½ bundle thyme
• 6 fresh bay leaves
• 250 g pancetta
• 3 tbsp olive oil
• 250 ml marsala (or grape juice)
• 300 ml poultry stock
• 250 g blue seedless grapes
• 1 Pomegranate
• Sea salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 160°C fan and top heat.

2. 2.

   Wash the turkey, pat dry and break into portion-sized pieces.

3. 3.

   Toss herbs, roughly chop, sprinkle over the turkey pieces and season with pepper. Scatter bay leaves on top and wrap each piece carefully in pancetta. In a clean pan, sear all sides in hot oil, deglaze with some marsala and stock, then transfer to the preheated oven for 60-80 minutes of braising. Gradually pour in remaining liquid during cooking, basting the turkey repeatedly.

4. 4.

   Wash grapes, halve and deseed.

5. 5.

   Halve the pomegranate, remove seeds and add them with the grapes to the turkey during the last 10 minutes of cooking. Season with salt and pepper and serve with crusty white bread if desired.