Roasted Turkey with Pomegranate (Tacchino Arrosto Alla Melagrana)

Fiammeggiate Turkey, clean it well, rid them from entrails, wash it and dry it.

Now put in the belly a knob of butter with Sage, tie it, spread it with a knob of butter, put it in a pan with high edges 4 tablespoons of olive oil, another knob of butter, pepper and salt and cook for about 3 hours in the oven at low heat, adding occasionally with sauce yields and adding half-cooked 5 juice pomegranates.

Lavatene Meanwhile, the liver, the heart and gizzards well cleaned, cut into small pieces, have them jump over high heat with a tablespoon of olive oil and the juice of a pomegranate, then season with salt and pepper.

When the Turkey is cooked, cut it apart without tearing the skin, place the pieces in a baking dish, sprinkle over chicken livers and another pomegranate beans, sprinkle with the sauce passed to the colander and place it back again for a few minutes in the oven before serving, garnished with remaining pomegranate cut in four.