- Recipe by Jenny Morris
(Serves 6)
For the roast you’ll need:
1 tbsp. olive oil
1 x Ultimate Turducken Roast (exclusive to Checkers)
1 tsp. salt
1 tsp. freshly ground white pepper
1 tbsp. ground cumin
¼ tsp. ground cloves
Rub oil over the Ultimate Turducken Roast and then cover with a mix of
salt, pepper, cumin and cloves. Since the Turducken is fully cooked, you
can serve it hot or cold. For this recipe, I’m serving it hot – just follow the
heating instructions on the packaging. When ready, remember to let it rest
for a few min., before covering with sauce, to let the juices redistribute.
For the pomegranate sauce you’ll need:
1 tbsp. olive oil
1 tbsp. fresh ginger; chopped
½ cup runny honey
2 cloves garlic; crushed
1 star anise
1 dried chilli (optional)
300 g frozen raspberries
1 cup port
2 tbsp. brown sugar
Salt and pepper
1½ cups pomegranate seeds
½ tsp. sesame oil (optional)
Heat the oil in a small saucepan and add the ginger. Cook stirring for 1
min. Now stir in the garlic, star anise, honey, chilli, berries, port, brown
sugar, salt and pepper and simmer the sauce until it starts to lightly
coat the back of a spoon and has reduced by a third. Stir in half the
pomegranate seeds and simmer for 1 min. Remove from the heat and
spoon over the Turducken and then scatter the remaining pomegranate
seeds over the bird.
© Jenny Morris 2012