Roasted Turkey with Pomegranate Sauce and Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,099 cal. | (52 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 79.6 mg | (663 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,673 mg | (42 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 1,026 mg | |||
| Cholesterol | 464 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Turkey (2 kg)
- 50 grams butter
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil (for baking pan)
- 2 Tbsps honey
- 1 Tbsp ground paprika
- For the sauce
- 1 pomegranate
- 100 milliliters Pomegranate juice
- 300 milliliters chicken stock
- 1 Tbsp honey
- 1 tsp cornstarch
- lemon juice
- salt
- cayenne pepper
- For the salad
- 1 Cucumber
- salt
- 2 Tbsps finely chopped cilantro
- 1 Tbsp grapeseed oil
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the turkey and pat dry. Melt the butter and season with salt and pepper. Season the turkey inside with salt and pepper and place onon an oiled roasting pan with the breast side down. Brush with some butter and roast in the oven for about 40 minutes. Mix the honey and paprika with the remaining butter, baste the turkey and turn over. Brush with the remaining butter and finish cooking a further 35-40 minutes. If necessary add a little water.
For the sauce, halve the pomegranate, remove seeds and collect the juice. Mix 100 ml (approximately 1/2 cup) of pomegranate juice, the stock and the honey. Put in a pot and let simmer to reduce by about half. Stir the cornstarch with a little cold water until smooth and thicken the sauce. Season with lemon juice, salt and cayenne pepper.
For the salad, peel the cucumber, halve lengthwise, scrape out the seeds with a spoon and slice into thin strips. Sprinkle with a little salt and infuse for about 10 minutes to draw out water, then express. Mix gently with the cilantro leaves and the oil.
Remove the turkey from the oven, carve and distribute on warmed plates. To serve, pour the sauce on the meat and put a little salad on each plate.
