TIP: If you have smaller turkey thighs on hand you can use the same method to make individual roasts.
- Combine pomegranate juice, sugar and apple cider vinegar in a small saucepan.
- Bring to a boil.
- Reduce to a low simmer for 45 - 60 minutes until mixture thickens to a glaze and can coat the back of a spoon. Mixture can be made up to 1 week ahead and refrigerated until needed.
- Cook sausage over medium heat until cooked through and no longer pink, 8 - 12 minutes, set aside.
- Add olive oil and onions. Cook over medium heat until onions and browned and caramelized, 8-10 minutes.
- Cube bread into pieces and soak with milk until absorbed, 10-12 minutes. Combine soaked bread, onion, and sausage together. Add salt and pepper to taste. Combine with chestnuts, parsley and eggs. Set aside.
- Spread out turkey thigh meat skin side down.
- Trim extra parts and pieces to create a rough rectangle.
- Season with salt and pepper, and half of the garlic powder and half of the Italian seasoning.
- Drizzle glaze generously over the meat.
- Spread stuffing mixture over the meat leaving a few inches along the edges free of stuffing. This will make it easier to roll up.
- Roll up the turkey and tie with butchers twine.
- Season the outside with salt and pepper and the rest of the garlic powder and Italian seasoning.
- Sear all sides of the turkey roast over medium heat until browned, 10 – 15 minutes.
- Drizzle generously with the pomegranate glaze.
- Roast at 350°F (177°C) for 45 – 55 minutes until cooked through and a meat thermometer registers 180°F (82°C) in the thickest part of the roast.
- Once cooked, let the roast rest for 20 minutes before cutting and serving.
- Garnish with pomegranates.