Roast Turkey With Pomegranate

Preparation:

Preparation: Flame the turkey, clean it well, remove the innards, wash and dry it. Now put a knob of butter with the sage in its belly, tie it in shape, spread it with a knob of butter, put it in a pan with high sides with 4 tablespoons of oil, another knob of butter, pepper and salt and cook it for about 3 hours in the oven over low heat, basting it from time to time with the sauce that gives way and adding the juice of 5 pomegranates halfway through cooking. In the meantime, wash the liver, the heart and the well cleaned gizzard, cut them into small pieces, sauté them over high heat with a spoonful of oil and the juice of another pomegranate, then season them with salt and pepper. When the turkey is cooked, cut it into pieces without tearing off the skin, arrange the pieces in a baking dish, sprinkle the livers and the seeds of another pomegranate on top, wet it with its sauce passed through a sieve and put it back in the oven for a few minutes , before serving it garnished with the remaining pomegranate cut into quarters.