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    Roast turkey with pomegranates and spiced nuts

    Our demi-bronze is a halved turkey that provides all the wonderful flavour of a full-sized bird, but is better suited to smaller gatherings.

    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 1¼ - 1½ hours

    Serves: Serves 4 (with leftovers)


    1 demi-bronze turkey with giblets
    100g butter, softened
    2 tsp ras el hanout spice blend
    250g Waitrose frozen sweet chestnuts, thawed
    75g rustic, firm-textured bread, eg ciabatta
    4 pomegranates
    1 small onion, finely chopped
    3 cloves garlic, crushed
    100g blanched almonds, chopped
    100g soft dates, chopped
    Handful of coriander, roughly chopped
    2 tbsp clear honey
    300ml turkey stock or fresh chicken stock


    1. Preheat the oven according to the pack instructions . Blend 50g of the butter with 1 tsp of the spice blend and plenty of seasoning, then spread all over the turkey skin. Place in a large roasting tin and chill while preparing the pomegranates.
    2. Roughly chop the chestnuts. Break up the bread into coarse crumbs. Halve the pomegranates lengthways and scoop out the seeds from 2 of the halves with a spoon fork. Separate the seeds, discarding the white pith. Squeeze the juice from the remaining fruits by pushing them onto a lemon squeezer. Reserve 6 of the pomegranate halves to fill with the stuffing.
    3. Preheat the oven to 180°C, gas mark 4. Melt the remaining butter in a frying pan and gently fry the onion and garlic for 5 minutes until softened. Stir in the bread and cook for a further 2 minutes. Add the chestnuts, almonds, dates, remaining spice blend, half the coriander and seasoning. Reserve a small handful of the pomegranate seeds and stir the remaining seeds into the stuffing. Mix well. Pile into the 6 reserved pomegranate halves and place any excess stuffing in a ovenproof bowl.
    4. Transfer the turkey to the oven and roast according to the pack instructions. Arrange the pomegranates around the turkey 50 minutes before the end of the cooking time, drizzling them and the turkey with the honey.
    5. To test that the turkey is cooked, pierce the thickest part of the thigh with a knife. The juices should run clear. (If necessary, cook a little longer.) Transfer to a carving platter and leave to stand for 20-30 minutes. 
    6. Pour the pomegranate juice into the roasting tin with the turkey or chicken stock. Bring to the boil, scraping up the pan juices, and boil for a couple of minutes. Strain into a jug. Scatter the pomegranates with the remaining pomegranate seeds and coriander to serve.

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