For all of you planning a quiet Christmas dinner, treat yourself with this exotic and exciting fare.

Turkey with Pomegranate GlazeTotal time: 2 hrs 0 min
  • 1 small turkey Maryland
  • 1 tsp. cumin seeds
  • 1 star anise
  • 4 white peppercorns
  • 1/2 tsp. salt
  • 1 tbsp. pommegranate molasses
  • 1/2 cup water
  • 1/2 tbsp. cooking oil
  • 2-3 roasting vegetables of your choice
  1. Heat the oven to 180 degrees Celsius. (350 Fahrenheit)
  2. Cut the vegetables into bite size pieces.
  3. Crush the cumin seeds, peppercorns star anise and salt in a food processor or mortar and pestle.
  4. Rub the spice mixture over the skin of the turkey Maryland.
  5. Heat the oil in a large fry pan over a medium heat until it begins to ripple.
  6. Fry the turkey on both sides until golden then transfer to a baking dish with the skin side up.
  7. Pour the oil out of the fry pan then deglaze the pan with the water.
  8. Add the pomegranate molasses to the pan and mix with the juices from the turkey.
  9. Pour the pomegranate mixture over the turkey.
  10. Place the turkey in the oven and bake for one hour, basting with the sauce every twenty minutes.
  11. Add the vegetables to the pan and bake for half an hour more.
  12. If the pan starts to dry out add more water. This will keep the turkey moist and stop the sauce from burning.
  13. Remove the turkey from the baking dish, cover and rest for fifteen minutes.
  14. Place the dish over a low heat and add a little water. Stir up the pan juices to form a sauce then carve the turkey and serve and with the vegetables and sauce.

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