A pomegranate glaze is used to give this turkey its gloss.
1) Preheat oven to 220°C / gas mark 8.
2) Whisk together pomegranate treacle, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 mins before using to allow the flavours to meld.
4) During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 240ml of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.