“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.
- 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
- 2 tbsp coriander seed
- 1½ tsp sweet paprika
- 1 tsp each cumin and fennel seed
- 1 tsp isot pepper (see note)
- 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
- 1For spice mix, dry-roast spices until fragrant (20 seconds), coarsely crush in a mortar and pestle and set aside.
- 2Place 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).
- 3Rinse turkey under cold running water, pat dry with absorbent paper, cover with plastic wrap and bring to room temperature.
- 4For 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.
- 5Reduce 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