This simple but super impressive roast is a gorgeous centrepiece for your festival table that’s just as good as a cold buffet main for no-fuss entertaining. Rosh Hashanah favourite fruit, pomegranates, bring  a juicy sweet-sour flavour.

Method:

• Preheat your oven to 190°C fan (375°F).
• Place the turkey joint into a roasting tin.
• Rub the turkey joint with the oil and season with the salt, pepper and dried herbs. Roast for 45 minutes.
• While the turkey is roasting prepare the glaze by combining all the ingredients in a small saucepan and bring to the boil.
• Simmer until thickened which will take about 10 minutes.
• When the 45-minute timer is up, brush the turkey breast with the glaze and repeat every 10 minutes or so for another 30-40 minutes or until the turkey joint is cooked through with no pink meat remaining. It should read 70°C (160°F) for 30 seconds on an instant read thermometer when pierced into the thickest part.
• Rest the joint for 10 minutes before garnishing with pomegranate seeds, orange zest and some freshly chopped green herbs.
• Slice the turkey breast across the grain and serve hot with vegetables or cold with a seasonal salad.

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