Boneless Turkey Roast with Spiced Apple Cider
An all occasions turkey roast
The bold apple cider flavours complemented by the dukkah seasoned pumpkin make this recipe truly special.
Ingredients
- 300ml Apple Cider
- 2 teaspoons brown sugar
- 2 teaspoons finely grated lemon zest
- 1 cinnamon quill
- 1 teaspoon whole allspice
- 2 cardamom pods
- ½ teaspoon cloves
- 1 Tegel Free Range Boneless Roast Turkey with Cranberry Stuffing, thawed
- 1 kg pumpkin, chopped into wedges
- 3 tablespoons of olive oil
- Salt and freshly ground black pepper
- 3 tablespoons dukkah
- Fresh herbs e.g. rosemary, coriander, parsley
Method
- Combine the apple cider, brown sugar, lemon zest, cinnamon, allspice, cardamom pods and cloves in a saucepan and gently simmer for 1 hour.
- Strain and discard solids.
- Place the turkey, skin side up, in a roasting dish and drizzle over half of the cider.
- Cook according to package instructions and brush with cider regularly during cooking.
- While the turkey is cooking arrange the pumpkin in a baking dish and drizzle with oil. Turn to coat and season with salt and pepper.
- Bake at 180°C for 45 minutes or until the pumpkin is tender. Sprinkle with dukkah and serve alongside the turkey. Garnish with fresh herbs.
