Preheat oven to 350 degrees F.
Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry.
Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing)
Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn.
Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh.
Remove and let rest in warm place before serving.
Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey.
Wild Mushroom Stuffing:
Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	601.65 Kcal (2519 kJ)
Calories from fat	347.65 Kcal
		% Daily Value*
Total Fat	38.63g	59%
Cholesterol	98.3mg	33%
Sodium	1014.08mg	42%
Potassium	648.95mg	14%
Total Carbs	41.96g	14%
Sugars	14.17g	57%
Dietary Fiber	3.9g	16%
Protein	20.98g	42%
Vitamin C	8.6mg	14%
Vitamin A	0.2mg	8%
Iron	2.7mg	15%
Calcium	117.6mg	12%

Amount Per 100 g
Calories	187.28 Kcal (784 kJ)
Calories from fat	108.21 Kcal
		% Daily Value*
Total Fat	12.02g	59%
Cholesterol	30.6mg	33%
Sodium	315.65mg	42%
Potassium	202mg	14%
Total Carbs	13.06g	14%
Sugars	4.41g	57%
Dietary Fiber	1.21g	16%
Protein	6.53g	42%
Vitamin C	2.7mg	14%
Vitamin A	0.1mg	8%
Iron	0.8mg	15%
Calcium	36.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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