The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Red roasted free-range turkey with Turkish pepperoni

You'll need

1 free-range boneless turkey thigh (about 1kg; see note) 50 gm coarse cooking salt 50 gm coffee sugar crystals 1 tbsp olive oil To serve: Greek-style yoghurt   Spice mix 2 tbsp coriander seed 1½ tsp sweet paprika 1 tsp each cumin and fennel seed 1 tsp isot pepper (see note)   Turkish pepperoni 500 gm sweet long yellow and red capsicum 50 ml (2½ tbsp) olive oil 2 onions, thinly sliced 2 garlic cloves, crushed 1 tbsp pomegranate molasses 6 firm ripe peaches, thinly sliced ¼ cup thinly sliced mint ¼ cup coarsely chopped dill 1 tbsp pomegranate seeds


  • 01
  • For spice mix, dry-roast spices until fragrant (20 seconds), coarsely crush in a mortar and pestle and set aside.
  • 02
  • Place turkey in a non-reactive container. Combine salt and sugar in a bowl with half the spice mix, rub all over turkey, cover and refrigerate until lightly cured (18 hours).
  • 03
  • Rinse turkey under cold running water, pat dry with absorbent paper, cover with plastic wrap and bring to room temperature.
  • 04
  • For Turkish pepperoni, preheat oven to 200C. Place capsicum in a roasting pan and roast, turning occasionally, until golden (20-30 minutes), then transfer to a bowl to cool (10-15 minutes). When cool enough to handle, peel (discard seeds and skins), cut into strips and transfer to a bowl. Meanwhile, heat oil in a frying pan over medium heat. Add onion, cook until tender (5 minutes), add garlic and remaining spice mix, stir until just golden (2-3 minutes), add roast capsicum, stir until soft (5-6 minutes), then add molasses and keep warm. Just before serving, add peach, herbs and pomegranate seeds and toss to combine.
  • 05
  • Reduce oven to 170C. Rub turkey with olive oil, place on an oiled wire rack over a roasting pan and roast until turkey is just cooked and juices run clear when thigh is pierced with a skewer (40-45 minutes). Cover with foil and rest for 15 minutes, then slice turkey across the grain and serve with Turkish pepperoni and yoghurt.
Note You’ll need to order large free-range turkey thighs ahead; they’re available from Pooginagoric Free-range Turkeys and specialist poultry suppliers. Isot pepper, also known as urfa biber, is a dried Turkish pepper; it’s available from Turkish food shops.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“Turkey is an often-neglected meat with wonderful deep flavour,” says Biron. “Its reputation has been largely besmirched by dodgy over-sized Christmas offerings. For this recipe I recommend you use free-range thigh meat; it’s available throughout the year from good poultry suppliers.” You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Pinot noir

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.