Persian turkey with pomegranate
This Persian turkey helps you bring in some variety in your menu. The recipe uses Sumac which is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking and brings in a twist to the traditional festive roast.
Ingredients
For the rub:
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Sumac 20 g
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Thyme 1 g
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Cardamon, green 10 g
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Chilli powder (medium) 5 g
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Turkey 2000 g
For the turkey:
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Pomegranate (flesh and seeds) 100 g
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Water 500 ml
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Honey 20 g
To serve:
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Pomegranate Seeds 100 g
Preparation
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For the rub:
- Mix all the dry spices and thyme together then rub in to the turkey.
- Cover and chill for at least 1 hour.
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For the turkey:
- Heat the oil then carefully add the turkey.
- Seal the turkey for 3 -4 min. on both sides then place in to a roasting tray.
- Bring the water and pomegranate juice to the boil and whisk in the KNORR Chicken Jelly Bouillon.
- Allow to reduce by half then add in the honey.
- Pour over the turkey and cook for 50 min. to 1 hour or until cooked through.
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To serve:
- Remove the turkey from the oven then take out of the tray and cover with tine foil. Allow to rest for 30 min.
- Pour the cooking liquor into a saucepan and reduce by a third then add half the pomegranate seeds.
- Carve the turkey in to thin slices then drizzle over the cooking liquor.
- Sprinkle over the remaining pomegranate seeds and serve.
