Roasted Turkey with Pistachio and Lemon Butter recipe Recipe
This fab roast will ease the pressure on Christmas day. Serves 8–10, Prep 50 mins, Cook 3 hours, 25 mins.
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Cooking tools:
- Food processor
- Roasting pan
- Skewer
- Cutting board
- Paper towel
- Toothpick
- Aluminum foil
- Pastry brush
- Oven
- Tray
- Saucepan
- Stove
- Whisk
- Pitcher
- Microwave
- Serving pitcher
Ingredients
- 3.8kg frozen turkey breast (buffet), thawed
- 25g butter, melted
- Pomegranate quarters and bay leaves, to garnish
- PISTACHIO AND LEMON BUTTER
- 2 slices white sandwich bread, torn
- 1 cup fresh coriander leaves
- 1⁄2 cup pistachio kernels
- 1 tblsp Moroccan seasoning
- 125g butter, chopped, at room temperature
- 2 cloves garlic, chopped
- 2 tsps finely grated lemon rind
- 2 tblsps lemon juice
- Salt
- pepper
- GRAVY (MAKES 3 CUPS)
- 3 cups salt-reduced chicken stock
- 3⁄4 cup dry white wine
- 1⁄4 cup jellied cranberry sauce
- 1⁄2 cup chicken gravy powder
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