Spit-roasted Turkey with Pomegrantes (Veneto)

Meat

Ingredients

Turkey, dressed, about 8 pounds - 1

Pomegranates - 3

Salt

Butter - 4 tbsps

Bacon - 4-6 slices

Olive oil - 2 1/2 tbsps

Pepper

To get the juice from a poomegranate squeeze it again and again until the seeds inside come loose. Make a small opening in the skin and pour the juice out. The juice darkens the turkey sauce and gives the flesh a pleasing, somewhat bitter taste.

Rub the turkey inside with salt and butter. Dew up the loose crop neatly. Wrap the bacon slices over its breast and secure them firmly with thread or skewers. Thread the turkey on to a spit and roast in a fair heat for 2-2 1/2 hours, depending on the size of the bird. Baste it frequently with its own juices. fter the turkey has been roasting for 1 1/2 hours, baste it generously with the juice of 2 pomegranates and season lightly with salt. Continue roasting until the turkey is tender. To test whether it is ready, pull gently at a leg, if the meat is white, it is ready.

While the turkey is roasting, chop its giblets and brown them in olive oil. Add the juice of the remaining pomegranate and the seeds of 1 pomegranate. Season to taste with salt and pepper, and continue cooking until the giblets are tender.

Carve the turkey into serving pieces, arrange them on a heated platter, and pour the giblets with their sauce over the top. The turkey can be oven roasted in the usual manner.

Serves 8-10