Orange and Pomegranate Stuffed Turkey Recipe
How to make Orange and Pomegranate Stuffed Turkey
Method
- Pre-heat the oven to 210°C (190°C fan-forced).
- To make the stuffing, place bread, orange 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.
- Cooking time: roast for 20 minutes per kg plus 90 minutes. So, for a 4kg bird the cooking time would be 170 minutes.
- If a whole, un-trimmed and prepared turkey, remove the neck and giblets from the turkey.
- Stuff the stuffing mixture into the neck of the turkey. If wanting to make stuffing in a baking dish, 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 15-20 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, or you can lay on a bed of your favourite green, leafy vegetables.