ULTIMATE TURDUCKEN ROAST - Recipe by Jenny Morris (Serves 6) For the roast you’ll need: 1 tbsp. olive oil 1 x Ultimate Turducken Roast (exclusive to Checkers) 1 tsp. salt 1 tsp. freshly ground white pepper 1 tbsp. ground cumin ¼ tsp. ground cloves Rub oil over the Ultimate Turducken Roast and then cover with a mix of salt, pepper, cumin and cloves. Since the Turducken is fully cooked, you can serve it hot or cold. For this recipe, I’m serving it hot – just follow the heating instructions on the packaging. When ready, remember to let it rest for a few min., before covering with sauce, to let the juices redistribute. For the pomegranate sauce you’ll need: 1 tbsp. olive oil 1 tbsp. fresh ginger; chopped ½ cup runny honey 2 cloves garlic; crushed 1 star anise 1 dried chilli (optional) 300 g frozen raspberries 1 cup port 2 tbsp. brown sugar Salt and pepper 1½ cups pomegranate seeds ½ tsp. sesame oil (optional) Heat the oil in a small saucepan and add the ginger. Cook stirring for 1 min. Now stir in the garlic, star anise, honey, chilli, berries, port, brown sugar, salt and pepper and simmer the sauce until it starts to lightly coat the back of a spoon and has reduced by a third. Stir in half the pomegranate seeds and simmer for 1 min. Remove from the heat and spoon over the Turducken and then scatter the remaining pomegranate seeds over the bird. © Jenny Morris 2012