Tacchino alla melagrana

This is a Renaissance-inspired recipe from the Veneto, known in the local dialect as paeta al malgarano. If you are not in the mood to roast a turkey, you might try the pomegranate sauce with duck, as its rich meat and skin are wonderful with this tart-sweet mixture. Cornish hens, poussins, or even a large roasting chicken would work as well. Garnish the plate with a sprinkling of ruby red pomegranate seeds if they are in season, and serve with saffron-tinged risotto and sautéed spin