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.
Poultry
Main courses
Ingredients
Persian turkey with pomegranate
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€0.0
For the rub:
Sumac
/g
20.0 g
0%
Thyme
/g
1.0 g
0%
Cardamon, green
/g
10.0 g
0%
Chilli powder (medium)
/g
5.0 g
0%
Turkey
/g
2000.0 g
0%
For the turkey:
Pomegranate (flesh and seeds)
/g
100.0 g
0%
Water
/ml
500.0 ml
0%
Honey
/g
20.0 g
0%
Knorr Professional Chicken Jelly Bouillon 800g
/g
10.0 g
0%
To serve:
Pomegranate Seeds
/g
100.0 g
0%
/
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:
-
Pomegranate (flesh and seeds) 100.0 g
-
Water 500.0 ml
-
Honey 20.0 g
To serve:
-
Pomegranate Seeds 100.0 g
Preparation
-
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.
-
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.
-
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.
