Persian turkey with pomegranate

Name: Persian turkey with pomegranate
Yield: 15
Ingredients: 20.0g Sumac; 1.0g Thyme; 10.0g Cardamon, green; 5.0g Chilli powder (medium); 2000.0g Turkey; 100.0g Pomegranate (flesh and seeds); 500.0ml Water; 20.0g Honey; 10.0g Knorr Professional Chicken Jelly Bouillon 800g; 100.0g Pomegranate Seeds

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.

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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
Knorr Professional Chicken Jelly Bouillon 800g 10.0 g

Knorr Professional Chicken Jelly Bouillon 800g

Order product Product Specification

To serve:

Pomegranate Seeds 100.0 g

Main courses

Poultry

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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.

Main courses

Poultry

Thank you

Persian turkey with pomegranate

Ingredients