Roast turkey in grapefruit sauce

Preparation steps

• Melt the butter, add the oil, salt and pepper and mix. Smear the meat with it (with the help of a brush), I added it even more, so tie it tightly with kitchen twine so that the smooth side is on the outside (insert rosemary sprigs under the twine). Heat the remaining oil with butter in a baking dish, then fry the turkey on all sides to get a light crust on the surface. Add the marsala, reduce the temperature, cover and cook for about 50 minutes (or transfer to an already preheated oven). Turn the meat several times during this time. When baked, remove the meat and wrap in aluminum foil. Strain the juice from the roast, and later add the one that the meat wrapped in foil released afterwards. Preparing the sauce. Squeeze the juice of two grapefruits and strain it. Put the sugar, vinegar and a tablespoon of water in a saucepan and heat while stirring to dissolve the sugar. Allow the mixture to caramelize (do not stir anymore), about 5-7 minutes, until it gets a golden brown color. Reduce the heat, add the grapefruit juice in a thin stream, stirring constantly, until the foam that will initially form disappears. It is important that the juice is not cold but room temperature. In another bowl, fry 1 tablespoon butter with 1 tablespoon flour. Add the grapefruit syrup in a thin stream, stirring constantly with a wooden spoon. Cook, stirring, until the sauce thickens. It should be thick but still liquid. It will take you about 5 minutes. Add the roasting juice to the sauce, add salt and pepper as needed.
• Remove the meat from the foil, remove the twine and rosemary. Cut the meat into thin slices, arrange on a serving plate, garnish with a few slices of grapefruit if desired, sprinkle with a little sauce, and serve the rest of the sauce separately.