Apricot and Pomegranate Glazed Turkey with Pistachio
Recipe by Antony Worrall Thompson
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
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.
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.
