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Apricot and Pomegranate Glazed Turkey with Pistachio

Recipe by Antony Worrall Thompson

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Serves 6

Ingredients

1 whole turkey with the giblets removed
2 roughly chopped lemons
2 roughly chopped onions
Olive oil

For the Glaze

2 tbsp of olive oil
1 finely chopped small onion
275g (10oz) of dried apricots
150ml (5oz) pomegranate and apple juice
Pinch of cinnamon
Pinch of ginger
Squeeze of lemon juice

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Method

Pre-heat oven to 190°C/ gas mark 5
Roast your turkey , and as an option, stuff the cavity of the turkey with the 2 roughly chopped lemons and onions.
To make the glaze, heat 2tbsp of olive oil in a medium pan, and fry a peeled and finely chopped small onion over a low heat until softened and lightly browned.
Add apricots, pomegranate and apple juice, lemon juice, cinnamon and ginger. Simmer for 10 minutes then whiz in a food processor until smooth.
30 minutes before the end of the turkey cooking time, spread the apricot puree glaze over the bird, sprinkle with chopped pistachio nuts and roast for the last 30 minutes.
Allow the turkey to stand for at least 15-20 minutes before carving.
Serve with a pomegranate cut into wedges.

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Notes & Tips

Cooking guidelines
For a turkey weighing between 4.5kg and 6.5kg, allow 40 minutes per kg. Remember some ovens, such as fan-assisted ovens, might cook the turkey more quickly – check the manufacturer's handbook for your oven if you can. The most important message is always to check that the meat is properly cooked before serving.