Roasted Turkey Two Ways

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Wolfgang Puck


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1 20-pound fresh free range organic turkey

2 turkey legs

8 ounces Wild Mushroom Stuffing

4 ounces olive oil

8 ounces chicken stock

2 organic carrots peeled in 1-inch sections

3 stalks of organic celery, sliced in 1-inch sections

2 yellow onions, diced

2 sprigs rosemary

2 cups pomegranate juice

Butcher string

Wood skewers

1 whole double-breast

6 tablespoons butter

2 tablespoons fresh chopped rosemary

Salt and pepper

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