Seasonal Kitchen

Roasted Turkey with Pistachios and Pomegranate

Average: 5 (5 votes)
(5 votes)
Roasted Turkey with Pistachios and Pomegranate
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Health Score:
81 / 100
50 min.
ready in 4 h. 50 min.
Ready in

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Nutritional values

This dish is packed with lean protein from the turkey and pistachios as well as powerful antioxidants from the pomegranate seeds.

Replace the white bread with wheat bread for added fiber.

1 serving contains
(Percentage of daily recommendation)
Calorie1,171 cal.(56 %)
Protein104 g(106 %)
Fat64 g(55 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.5 mg(38 %)
Vitamin K19.8 μg(33 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1 mg(91 %)
Niacin64.6 mg(538 %)
Vitamin B₆2.3 mg(164 %)
Folate119 μg(40 %)
Pantothenic acid6.1 mg(102 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C23 mg(24 %)
Potassium1,863 mg(47 %)
Calcium172 mg(17 %)
Magnesium162 mg(54 %)
Iron8.1 mg(54 %)
Iodine17 μg(9 %)
Zinc9.2 mg(115 %)
Saturated fatty acids17.7 g
Uric acid816 mg
Cholesterol421 mg
Complete sugar12 g


1 Turkey (9-11 pounds)
freshly ground peppers
1 lemon (juiced)
3 Tbsps fresh thyme
2 onions
4 Tbsps butter
6 slices white bread
3 ozs milk
2 eggs
1 Tbsp freshly chopped Sage
26 ozs chicken stock
4 Tbsps chopped Pistachio (for decoration)
4 Tbsps Apricot jam
22 ozs potatoes
olive oil
6 bay leaves
4 Tbsps Shelled pistachio
6 Tbsps Pomegranate seed
5 Tbsps raisins (soaked)
How healthy are the main ingredients?
potatowhite breadPistachioraisinsthymeSage

Preparation steps


Preheat the oven to 350°F.


Rinse the turkey, pat dry and rub inside and out with salt, pepper and lemon.


Peel the onions and finely chop. Rinse the turkey liver, pat dry and finely chop. Heat 1 tablespoon butter in a skillet and sauté the onions until translucent, Stir in the liver and thyme and cook briefly. Remove the crust from the bread, cut into cubes and transfer to a bowl with the milk, eggs, sage, liver and thyme and season with salt and pepper.


Fill the abdominal cavity and the neck cavity of the turkey with the stuffing and secure with kitchen twine or turkey lacers.


Place the turkey on a rack in a roasting pan and roast, basting occasionally with pan juices for 3½-4 hours.


Pour some chicken stock over the turkey periodically, then at the end, baste with meat juices. Brush the turkey with jam several times during the last 30 minutes of roasting.


Scrub, rinse and peel the potatoes and cut into small cubes. Spread the potatoes and bay leaves on a greased baking sheet with the pistachios and the soaked raisins, lightly season with salt and pepper, drizzle with a little oil, and roast for about 30 minutes turning occasionally. Three minutes before the end of cooking stir in the pomegranate seeds.


After 3½ hours of cooking prick the leg joint and if the juices run clear, the turkey is done. Then take out of the oven, tent with foil and let stand. Skim the fat from the roasting pan, deglaze the pan with the remaining chicken stock and strain into a small saucepan. In a small bowl, stir the cornstarch into 2 tablespoons cold water until dissolved. Bring the chicken stock mixture to a boil, stir in the cornstarch mixture and cook, stirring until lightly thickened, about 1 minute.


Brush the finished turkey with apricot jam and sprinkle with the pistachios, pressing to adhere. Serve with the potatoes and gravy and garnish with pomegranate seeds.