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24th Apr 2015

SUNDAY LUNCH: Turkey with orange, pomegranate, almond stuffing and orange glaze

Having a crowd over for Sunday lunch? You need this recipe in your arsenal 

Take one locally sourced turkey, then dress it up with some serious flavour. It’s like a Sunday roast, but not as you know it. Health fanatics will love it too, with pomegranate seeds and almonds adding a nutritional punch to the old reliable.

Serves 8 – 10, prep time is 20 minutes, cooking time 170 minutes.


  • Medium fresh turkey 4 – 4.3 kg
  • 300 mls of orange juice (with bits)
  • Chicken stock cube dissolved in 150 mls of boiling water
  • Sea salt and black pepper
  • 1 punnet pomegranate seeds
  • Chicken gravy granules


  • 2 punnets of pomegranate seeds
  • Grated rind of 2 oranges
  • Juice of 1 orange
  • 100 flaked almonds
  • 1 stick of celery, finely chopped
  • Bunch of spring onions, finely chopped
  • Salt and white pepper
  • 1 large egg
  • 8 slices of white or brown bread, torn into pieces

Quick Method

  • Preheat the oven to 190F/375C/Gas Mark 5


  •  Put bread, rind, celery, spring onions and almonds into the food processor an pulse until combined
  • Add OJ, pomegranate seeds and the egg and season with salt and pepper. Pulse again for 1 min.


  • Roast for 20 mins per kg plus 90 mins
  • For a 4kg bird the cooking time would be 170 mins.
  • Remove the neck and the giblets and wash inside and out.
  • Stuff the stuffing mix into the neck of the turkey and place in an oven proof dish. Cook for 20 mins. (Towards the end of cooking time.)
  • Put the Turkey in a large roasting dish and pour over the chicken stock an OJ and season with salt and pepper.
  • Base the Turkey frequently and loosely cover the breast with tinfoil if getting too brown.
  • Check the bird is done by inserting a skewer into the thigh. Juices clear? Bird cooked. If not and still pink, pop back in for 20 mins. Check again.
  • Allow bird to rest and cover tinfoil with for 2o mins. This will allow juices to settle.


  • Skim off any of the cooking juices and thicken with gravy granules.
  • Serve garnished with orange and pomegranate seeds and if feeling energetic, on a bed of buttered leeks!

This recipe is brought to you by Aldi. All Aldi’s fresh meat is 100% Irish, and from Bord Bia approved farms. For more great Spring recipes click here.