1 small Fresh Turkey, cut into pieces
¼ cup Extra Virgin Olive Oil
1 tsp Salt
½ tsp Black Pepper
1 cup Pomegranate Syrup
1 tsp of Fresh Savory, chopped fine
Preheat the grill.
Season the turkey with olive oil, salt and pepper. Let sit for 20 minutes.
Place the turkey on the grill and grill each side on high heat until nicely browned, about 4-5 minutes. Turn the heat down to low and move it to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally. Grill for 30-40 minutes, then begin brushing the pomegranate syrup on the turkey and continue until the turkey is cooked through.
Grill for about 10 minutes longer, until and instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 175 degrees to 180 degrees. Remove the turkey from the grill, transfer to a cutting board, sprinkle with savory and let the it stand, loosely covered with foil, for 15 minutes before carving. Serve any remaining pomegranate syrup on the side with the turkey.
(You can also roast the turkey in a 400 degree oven using the same method for about 45-1 hour)