Best 3 Harissa And Pomegranate Lacquered Turkey Recipes

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Prepare to embark on a culinary journey with this tantalizing Harissa and Pomegranate Lacquered Turkey recipe, expertly crafted to deliver a symphony of flavors and textures that will leave your taste buds craving more. This dish is a harmonious blend of sweet, savory, and aromatic elements, featuring a succulent turkey glazed with a vibrant harissa and pomegranate lacquer that imparts a delectable tang and vibrant red hue. Accompanying this showstopping centerpiece are three equally enticing recipes: a zesty Pomegranate Salsa, a refreshing Pomegranate and Mint Couscous Salad, and a creamy Whipped Feta Dip with pomegranate seeds, each adding its unique charm to complement the main event. Get ready to indulge in a memorable and delicious feast that will captivate your senses and leave you utterly satisfied.

Here are our top 3 tried and tested recipes!

POMEGRANATE TURKEY WITH ROASTED VEGETABLES



Pomegranate Turkey with Roasted Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

12 ounces baby red-skinned potatoes, halved
3 carrots, halved lengthwise and cut into 1-inch pieces
1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces
Pomegranate seeds, for topping
1 bunch scallions, cut into 2-inch pieces
1 clove garlic
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh herbs (such as dill, cilantro and/or tarragon)
1/4 cup chopped walnuts
2 tablespoons pomegranate vinegar or red wine vinegar
Kosher salt and freshly ground pepper
1 1 3/4-pound skin-on, boneless turkey breast

Steps:

  • Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.
  • Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
  • Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.

Nutrition Facts : Calories 654 calorie, Fat 40 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 375 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 52 grams

SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD



Spiced turkey with bulgur & pomegranate salad image

This North African style salad uses turkey baked in a parcel to retain all the delicious juices

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

2 tbsp each chopped dill, parsley and mint
zest and juice 1 lemon
1 tbsp harissa paste
500g/1lb 2oz turkey breast fillets
2 tbsp white wine or water
250g pack bulgur wheat or a mix- we used quinoa and bulgur mix)
2 tomatoes , chopped
½ cucumber , diced
100g pack pomegranate seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
  • Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
  • Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

HARISSA TURKEY KOFTA & CARROT PITTAS



Harissa turkey kofta & carrot pittas image

Flavour lean turkey mince with spicy North African flavours and pack into wholemeal pittas with garlicky yogurt dressing

Provided by Good Food team

Categories     Dinner, Main course

Time 23m

Number Of Ingredients 10

500g pack turkey mince
1 heaped tbsp harissa
handful coriander , finely chopped
1 red onion , ½ grated, ½ thinly sliced
1 tbsp olive oil
2 tsp cumin seed
3 carrots , cut into thin matchsticks
4 tbsp Greek-style yogurt
1 garlic clove , crushed
4 wholemeal pitta breads , lightly toasted and cut in half

Steps:

  • Heat the grill. In a large bowl, mix the mince, harissa, coriander, grated onion and some seasoning. Shape into 4 large or 8 small koftas. Lay on a baking sheet and grill for 6-8 mins until cooked through, turning occasionally.
  • Meanwhile, heat the oil in a pan, add the cumin seeds and toast for a min or so until aromatic. Tip in the carrots, season and sauté for 5 mins until just tender.
  • Mix the yogurt and garlic. Stuff the pitta halves with the koftas, carrots, onion slices and garlicky yogurt to serve.

Nutrition Facts : Calories 464 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Use a fresh, high-quality turkey. This will ensure that your turkey is flavorful and juicy.
  • Brine the turkey overnight. This will help to keep the turkey moist and flavorful.
  • Roast the turkey at a low temperature. This will help to prevent the turkey from drying out.
  • Baste the turkey regularly with the harissa and pomegranate glaze. This will help to keep the turkey moist and flavorful.
  • Let the turkey rest before carving. This will help to ensure that the juices redistribute throughout the turkey.

Conclusion:

This Harissa and Pomegranate Lacquered Turkey is a delicious and impressive dish that is perfect for special occasions. The harissa and pomegranate glaze gives the turkey a unique and flavorful crust, while the moist and juicy meat is sure to please everyone at your table. Follow these tips to ensure that your turkey turns out perfectly.

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