Spiced Capon in Pomegranate Glaze

Ingredients:

• 1 capon or turkey weighing 3.5 - 4 kg, gutted
• 2 tbsp olive oil + extra for greasing
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 2 tsp ground fennel seeds
• 2 tsp paprika
• 2 heads of garlic, cut in half horizontally
• 2 lemons, cut in half
• 0.5 tbsp. pomegranate molasses
• 2 teaspoons Dijon mustard
• 3 cups lightly salted chicken broth
• 1 large onion, coarsely chopped

Preparation:

1. In a small bowl, combine olive oil, cumin, coriander, cinnamon, ground fennel, and paprika. Pat the roast dry with paper towels and place on a baking sheet. Rub the herb oil all over the skin and inside the cavity. Season inside and out with salt and black pepper. Place garlic and lemons inside the roast. Cover with plastic wrap and refrigerate overnight.
2. Remove the rooster from the refrigerator about 30 minutes before roasting. In a small bowl, combine the pomegranate molasses and mustard and set aside. Position a rack in the lower third of the oven and preheat to 450°F (230°C). Place the rack in a large roasting pan and brush with olive oil; add the chicken broth and onion to the pan. Place the rooster breast-side down on the rack. Roast until the skin is golden brown, about 30 minutes.
   
   Note
   
   A capon is larger than a regular chicken and is perfect for a large crowd. You can also roast a small turkey instead..
3. Remove the capon from the oven and reduce the oven temperature to 375°F (190°C). Insert a wooden spoon into the cavity of the capon and carefully turn it over breast-side up. Brush with the pan juices. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), about 1 hour 30 minutes to 1 hour 45 minutes. Fifteen minutes before the end of the cooking time, brush the capon with the garnet-mustard glaze.
4. Transfer the rooster to a cutting board and brush with the remaining pomegranate glaze. Let rest for 20 minutes before carving.
5. Pour the roasting pan juices into a fat separator. Pour the liquid into a gravy boat or small bowl, leaving any fat in the separator. Alternatively, pour the juices into a measuring cup and skim off the fat with a spoon. Carve the bird and serve with the roasting pan juices.