Roasted Turkey with Pomegranate Sauce and Cucumber Salad

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Roasted Turkey with Pomegranate Sauce and Cucumber Salad
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
1099
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,099 cal.(52 %)
Protein121 g(123 %)
Fat63 g(54 %)
Carbohydrates13 g(9 %)
Sugar added6 g(24 %)
Roughage1.4 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.1 mg(43 %)
Vitamin K30.4 μg(51 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.1 mg(100 %)
Niacin79.6 mg(663 %)
Vitamin B₆2.8 mg(200 %)
Folate112 μg(37 %)
Pantothenic acid6.8 mg(113 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C15 mg(16 %)
Potassium1,673 mg(42 %)
Calcium114 mg(11 %)
Magnesium129 mg(43 %)
Iron6.5 mg(43 %)
Iodine12 μg(6 %)
Zinc10 mg(125 %)
Saturated fatty acids18.5 g
Uric acid1,026 mg
Cholesterol464 mg
Complete sugar11 g

Ingredients

for
6
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
How healthy are the main ingredients?
honeyhoneygrapeseed oilTurkeysaltpomegranate

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.

3.

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.

4.

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.

5.

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.