Succulent roast turkey is glazed in a wonderful sweet apricot and pomegranate glaze.


  • 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


  • 1.

    Pre-heat oven to 190°C/ gas mark 5

  • 2.

    Roast your turkey , and as an option, stuff the cavity of the turkey with the 2 roughly chopped lemons and onions.

  • 3.

    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.

  • 4.

    Add apricots, pomegranate and apple juice, lemon juice, cinnamon and ginger. Simmer for 10 minutes then whiz in a food processor until smooth.

  • 5.

    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.

  • 6.

    Allow the turkey to stand for at least 15-20 minutes before carving.

  • 7.

    Serve with a pomegranate cut into wedges.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1523kj
  • Fat Total 65g
  • Saturated Fat 14g
  • Protein 183g
  • Carbohydrate 44g
  • Sugar 33g
  • Sodium 943mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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