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1
Preheat oven to 350 degrees F.
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2
Remove neck, giblets and liver from turkey.
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3
Wash inside and out with cold water and pat dry.
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4
Mix 1/2 pound of butter with the chopped rosemary, salt and pepper.
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5
With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
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6
Rub turkey inside and outside with salt and black pepper.
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7
(If desired, stuff with mushroom stuffing)
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8
Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan.
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9
Place turkey on top of mixture.
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10
Rub turkey with 1 cup of olive oil and transfer to preheated oven.
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11
Roast for 45 minutes, then baste every 20 minutes.
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12
Add chicken stock as needed so that the vegetables don't burn.
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13
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.
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14
Remove and let rest in warm place before serving.
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15
Add the pomegranate juice to the roasting pan and simmer for 10 minutes.
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16
Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
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17
Place turkey on serving platter.
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18
Sprinkle with pomegranate seeds.
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19
Spoon tablespoons of sauce over turkey.
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20
Render foie gras or chicken liver in saute pan.
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21
Remove and pour rendered fat over bread.
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22
Dice and reserve.
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23
(If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
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24
Rinse dried porcini and soak in warm water.
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25
Drain and chop mushrooms, reserving liquid.
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26
Heat olive oil in saute pan over medium heat and add onions, celery and pancetta.
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27
Cook until vegetables become translucent.
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28
Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock.
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29
Cook over medium heat and reduce until almost dry.
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30
Set aside.
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31
Place foie gras or chicken liver and dried bread crumbs in a large bowl.
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32
Add herbs, beaten eggs and mushroom mixture.
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33
Sprinkle with salt and pepper.
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34
Mix until all ingredients are incorporated.
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35
Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).
