- Roast Turkey With Pomegranates.jpg (34.98 KiB) Viewed 382 times
Takes: 2 hours approximately (plus 20 minute resting time)
Serves: 6
No nutritional information available.
Ingredients
- 1 kg boneless turkey crown (with skin)
- 125g mixed mincemeat
- 100g breadcrumbs
- 1 tbsp dry sherry
- 1 tsp mixed spice
- 25g candied orange peel
- Seeds of 1 pomegranate
- 50g fresh cranberries
- 5 stalks of parsley, chopped
- 1 small egg
- Salt and pepper
- 35g butter
Method
1. Preheat the oven to 200°C/180°C Fan/Gas Mark 7. Butterfly the turkey breast. Place the meat skin side down on a cutting board and cut horizontally into the thickest part of the breast, about halfway through. Keep the knife parallel to the cutting board and stop about 1cm from the edge until you can open the breast up like a book. Place the meat skin side down on the tray.
2. Mix together the mincemeat, breadcrumbs, sherry, mixed spice, candied orange peel, about half the pomegranate seeds, cranberries, chopped parsley and egg. Season with salt and pepper. Spread the mixture lengthwise in the middle of the meat and roll up. Secure with kitchen string. Place the roll on the tray so the closed side is on top.
3. Cut the butter into slices and dot on top of the roll. Season with salt and pepper. Roast for approximately 1 hour 20 minutes. Remove from the oven, cover with foil and leave to rest approximately 20 minutes.
4. Place the roast on a platter and scatter over the remaining pomegranate seeds and chopped parsley.
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