Variation On A Classic Dish

Roast Turkey with Pomegranate Glaze

Average: 5 (4 votes)
(4 votes)
Roast Turkey with Pomegranate Glaze
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Health Score:
67 / 100
40 min.
ready in 3 h. 40 min.
Ready in

Healthy, because

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Nutritional values

This roast turkey is packed with lean protein as well as antioxidants from the pomegranates. 

Serve this turkey with this delicious Spinach and Pomegranate Salad with Brie.

1 serving contains
(Percentage of daily recommendation)
Calorie1,015 cal.(48 %)
Protein92 g(94 %)
Fat61 g(53 %)
Carbohydrates15 g(10 %)
Sugar added1 g(4 %)
Roughage3.3 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin K1.9 μg(3 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.9 mg(82 %)
Niacin60.1 mg(501 %)
Vitamin B₆2.2 mg(157 %)
Folate110 μg(37 %)
Pantothenic acid5.4 mg(90 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C51 mg(54 %)
Potassium1,548 mg(39 %)
Calcium131 mg(13 %)
Magnesium115 mg(38 %)
Iron6.3 mg(42 %)
Iodine17 μg(9 %)
Zinc7.9 mg(99 %)
Saturated fatty acids20.4 g
Uric acid785 mg
Cholesterol351 mg
Complete sugar14 g


For the turkey
1 fresh Turkey (8 lbs)
For the filling
2 Oranges
1 lemon
4 ozs Pancetta (or bacon)
2 sprigs Sage
2 sprigs rosemary
2 bay leaves
freshly ground peppers
2 Tbsps olive oil
For the sauce
4 slices Bacon (or pancetta)
2 Tbsps butter
4 cloves peeled garlic cloves
17 ozs dry white wine
3 pomegranates
2 Tbsps clarified butter
2 tsps powdered sugar
3 Radicchio
4 Tbsps white balsamic vinegar
How healthy are the main ingredients?
olive oilgarlic cloveSagerosemaryTurkeyOrange

Preparation steps


Preheat the oven to 350°F.


For the turkey, rinse the turkey and pat dry, then rub inside and out with salt and pepper. For the filling, rinse the citrus fruit thoroughly and cut into pieces, leaving on the peels. Cut the pancetta into cubes. Rinse the herbs, pluck half of the leaves from the stems, and mix the leaves with the citrus fruit, bacon and 2 bay leaves. Fill the abdominal cavity with the citrus mixture and close the opening with kitchen string or toothpicks.


Rub the turkey with salt and pepper vigorously and coat with oil. For the sauce, place the remaining herbs and the garlic along with the turkey, breast side up, in a roasting pan. Top with the bacon and butter pieces. Pour in half of the wine and cook in the preheated oven for 2 hours. Half way through cooking, add the rest of the wine. Baste the turkey repeatedly with the meat juices.


Halve 2 of the pomegranates and squeeze out the juice. After the end of cooking, pour the juice over the turkey and return turkey to the oven for 1 hour, then remove the turkey and keep warm. Strain the meat juices through a sieve into a saucepan. Halve the final pomegranate, break into pieces, detach the seeds and add to the sauce. Boil the sauce and season with salt and pepper.


In the meantime, wash the radicchio and cut into wedges. Heat the clarified butter in a nonstick pan with a lid and sprinkle in powdered sugar. Add the radicchio and cook at a low temperature, adding a little balsamic.


Take the finished turkey from the oven, carve and garnish with the radicchio, the sauce and herbs to taste. Serve with polenta or mashed potatoes.