A Turkey roast with a fruity twist. Great for evening meals.
Pomegranate and Orange Stuffed Turkey
1 medium Fresh Turkey (approx. 4-4.3kg)
300ml Del Rivo Orange Juice with Bits
1 Quixo Chicken Stock Cube, dissolved in 150ml boiling water
Sea Salt and Black Pepper
1 punnet Pomegranate Seeds
Quixo Chicken Gravy Granules Stuffing
2 punnets Pomegranate Seeds
Grated Rind of 2 Oranges
Juice of 1 Orange
100g The Pantry Flaked Almonds
1 Stick Celery, finely chopped
1 Bunch Spring Onions, finely chopped
1 Large Egg
Salt and White Pepper
8 slices White or Brown Bread, torn into pieces
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Stuffing: Put the bread, rind, celery, spring onions and almonds into a food processor and pulse until combined.
Add the orange juice, pomegranate seeds and egg, then season with some salt and white pepper.
Pulse again for a minute to mix.
Roasting times: Roast for 20 minutes per kg plus 90 minutes. So, for a 4kg bird the cooking time would be 170 minutes.
Remove the neck and giblets from the turkey and wash inside and out.
Stuff the stuffing mixture into the neck of the turkey or place in an ovenproof dish and cook for 20 minutes, towards the end of the turkey cooking time, if preferred.
Put the turkey in a large roasting dish, pour over the chicken stock and orange juice and then season with sea salt and black pepper.
Baste the turkey frequently and loosely cover the breast with foil if getting too brown.
Check the bird is cooked by inserting a metal skewer into the thigh – if the juices run clear then the bird is cooked. If they are still pink, return to the oven and cook for a further 20 minutes then check again.
Allow the bird to rest by covering in tin foil for 20 minutes, to allow the juices to settle.
To make the gravy Skim any fat off the cooking juices and thicken with some gravy granules.
Serve garnished with some pomegranate seeds and fresh orange – great served on a bed of buttered leeks.