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1
Combine the wild rice, 3 cups water and 1 teaspoon salt in a medium pot.
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2
Bring to a boil over high heat, stirring once.
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3
Reduce the heat to low, cover and cook until the rice absorbs all of the liquid, 45 to 55 minutes.
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4
Meanwhile, preheat the oven to 350 degrees F. Spread the chestnuts on a baking sheet and toast in the oven to remove some of their moisture, about 10 minutes.
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5
Melt the butter in a large skillet over medium heat.
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6
Add the onion, thyme, savory and parsley and cook until the onion softens, about 5 minutes.
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7
Stir in the cooked rice and the toasted chestnuts and season with salt and pepper.
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8
Remove from the heat and cool slightly.
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9
Remove the neck, giblets and any excess fat from the turkey; discard.
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10
Rinse the turkey under cold water and pat dry with paper towels.
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11
Season the cavity with salt and loosely fill with the rice stuffing, leaving space for the rice to expand during cooking.
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12
Put the pancetta slices over the cavity opening and secure with toothpicks or skewers to enclose the stuffing.
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13
Truss the legs and wings with kitchen twine.
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14
Rub the outside of the turkey with salt and pepper and place on a rack in a roasting pan.
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15
Roast until the skin is golden brown and a thermometer inserted into the breast registers 165 degrees F to 170 degrees F, 2 hours 30 minutes to 3 hours.
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16
Transfer the turkey to a platter and let rest 30 minutes.
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17
Meanwhile, pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey.
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18
Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes.
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19
Season with salt and pepper.
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20
Brush the turkey with some of the glaze.
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21
Garnish the platter with rosemary, if desired, and serve with more glaze.
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22
Photograph by Kana Okada
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23
ACTIVE: 1 hr 10 min l TOTAL: 4 hr 25 min l SERVES: 12 to 14
