Directions

1. In a small bowl, combine the olive oil, garlic, anchovies, lemon, capers, mustard herbs, and spices together to form a loose paste.
2. Rub the turkey on both sides and inside where the bone was removed with the marinade.  Cover and refrigerate overnight, for maximum flavour, or at least 3 hours.
3. Turn the oven on to 400°F.
4. To cook the turkey, remove from refrigerator and let stand at room temperature for about an hour.  Season the turkey with salt and pepper, then lay the turkey, on a rack, in a large roasting pan.  Place turkey in the oven and roast for 15 minutes, then lower heat to 350°F.  Continue to roast turkey until thermometer inserted into thickest part registers to 165°F about 1 hour. Transfer turkey to platter and let rest for 20 minutes before slicing and serving.
5. Sprinkle ¼ cup pomegranate seeds, salt, and freshly ground black pepper.
6. Serve with minted pomegranate yoghurt.