Name: Red-roasted free-range turkey with Turkish pepperoni
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6
Ingredients: 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

Red-roasted free-range turkey with Turkish pepperoni

Australian Gourmet Traveller recipe for red roasted free-range turkey with Turkish pepperoni.

Serves 6

Prep

45M

Cook

1H 30M

Total

2H 15M

“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.

Ingredients

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

Method

Main

1.For spice mix, dry-roast spices until fragrant (20 seconds), coarsely crush in a mortar and pestle and set aside.

2.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).

3.Rinse turkey under cold running water, pat dry with absorbent paper, cover with plastic wrap and bring to room temperature.

4.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.

5.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.

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
.
Drink Suggestion: Pinot noir Drink suggestion by George Biron
Notes