Christmas Roast Turkey Recipe with Oranges and Pomegranate | Bertolli

Ingredients

• 100 grams Bertolli buttery spread
• handful sage leaves finely chopped
• salt
• pepper
• 2 oranges peel & pith removed but left whole
• 1 free range organic whole turkey weighing approx. 3 kg
• 2 large carrots cut in half lengthways
• 2 medium-sized red onions cut in half
• 2 celery stalks
• 200 grams pancetta slices
• 500 ml liquid vegetable stock
• 200 ml white wine
• 300 ml pomegranate juice
• 2 oranges peeled and roughly chopped
• 200 ml pomegranate juice
• 1 tbsp plain flour
• pomegranate seeds of 1 pomegranate