For the rub:

  • Sumac 20.0 g
  • Thyme 1.0 g
  • Cardamon, green 10.0 g
  • Chilli powder (medium) 5.0 g
  • Turkey 2000.0 g

For the turkey:

To serve:

  • Pomegranate Seeds 100.0 g

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.



  1. 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.
  2. 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.
  3. 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.
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