Roasted Turkey with Pomegranate Sauce

Ingredients

• 1 Baby turkey (ca. 2 kg)
• 50 g butter
• Salt
• Pepper (freshly ground)
• 1 tbsp vegetable oil (for the tray)
• 2 tbsp honey
• 1 tbsp paprika powder
• 1 Pomegranate
• 100 ml pomegranate juice
• 300 ml poultry stock
• 1 tbsp honey
• 1 tsp Cornstarch
• Lemon juice
• Salt
• Cayenne pepper
• 1 cucumber salad
• Salt
• 2 tbsp freshly chopped coriander leaves
• 1 tbsp grape seed oil

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heating.

2. 2.

   Wash and pat dry the turkey. Melt butter and season with salt and pepper. Season the inside of the turkey with salt and pepper, place it breast-side down on the oiled baking tray. Brush with a little butter and bake in the oven for about 40 minutes. Mix honey and paprika powder into the remaining butter, brush the turkey with this mixture and flip it over. Brush again with the remaining butter and continue roasting for another 35-40 minutes until done. If needed, add a splash of water.

3. 3.

   For the sauce halve the pomegranate, remove seeds and catch the juice. Combine the 100 ml pomegranate juice, stock and honey in a pot and reduce by about half. Whisk cornstarch with a little cold water to make a smooth slurry and thicken the sauce slightly. Season with salt and cayenne pepper.

4. 4.

   For the salad peel the cucumber, cut it lengthwise in halves, scoop out seeds with a spoon and julienne into thin strips. Sprinkle lightly with salt and let sit for about 10 minutes to draw out water, then squeeze out excess liquid. Toss loosely with coriander leaves and grape seed oil.

5. 5.

   Remove the turkey from the oven, carve and arrange on preheated plates. Pour sauce over, place a small amount of salad beside each portion, and serve.