Turkey with Pomegranate White Wine & Truffle Gravy

Method

1. Make a seasoned oil for the turkey by mixing the International Collection Grapeseed Oil and spices together in a small dish.
2. Pat the turkey dry with paper towel then use a silicone pastry brush to spread the seasoned oil thoroughly all over the turkey. Allow to marinate in the refrigerator for at least 1 hour or up to 1 day before roasting.
3. Place the turkey in a roasting pan with a rack and add the water to the roasting pan. Roast at 350°F for the appropriate number of hours for turkey weight. A 10-pound turkey will take 2.5-3 hours.
4. Cover the wings and legs with foil to prevent burning until the last 20 minutes of roasting time. Roast until fully cooked and the internal temperature has reached 165°F in the thickest part of the thigh.
5. Remove turkey from the oven, cover with foil and allow to rest in the pan for 15 minutes then move to a cutting board and allow to rest for another 15 minutes before carving.
6. To make the gravy, add 1/2 cup of the strained pan drippings and white wine to a medium saucepan and heat over medium heat. Once the alcohol has evaporated, about 3 minutes, add the butter and flour and whisk to combine then add the turkey stock. Gently whisk until thickened then turn off the heat and seasoned with salt. Lastly, slowly whisk in the International Collection White Truffle Flavored Oil until emulsified. Keep the gravy warm until you are ready to serve.
7. Carve the turkey then place onto a serving platter and garnish with fresh sage leaves, and quartered pomegranate. Serve alongside the white wine and truffle gravy.