- Flame the hen turkey, wash it and put a sprig of sage and salt inside it.
- Cover it with slices of lard, then put it into a baking tin with a bit of butter and extra virgin olive oil.
- Put it in the oven (medium heat) and halfway through cooking, moisten it with pomegranate sauce.
- Fry lightly the chopped onions in a pan with a bit of extra virgin olive oil, then add the chopped and moistened hen turkey’s bladders with the sauce of another pomegranate.
- When the paeta is ready, serve it cut in pieces and moistened with pomegranate sauce and seeds.
Source: Archivio Consorzio Vicenzaè
Roasted Hen Turkey with Pomegranate
© Archivio Consorzio Vicenzaè
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- 1 hen turkey (2,5 kg)
- 20 g of sage
- 100 g of lard
- 3 pomegranate
- 50 g of onion
- 75 g of butter
- 1,5 dl of Extra Virgin Olive Oil
- Salt and black pepper