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Coconut-glazed turkey with spiced pineapple rice
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Prep Time:
25 minutes
Cook Time:
160 minutes
Total Time:
185 minutes
Celebrate Christmas with a tropical twist by serving a delicious turkey dish inspired by the tropics.
Ingredients:
  • 400ml can coconut cream
  • 30.00 ml ground coriander
  • 7.50 gm sweet paprika
  • 4kg whole turkey
  • 100g butter, melted
  • 1.25 gm ground nutmeg
  • 2 small brown onions, sliced
  • 1200.00 gm cold cooked white long-grain rice
  • 1/2 pineapple, peeled, diced
  • 125.00 ml chopped natural roasted almonds
  • 2 pomegranates, seeds removed
  • 125.00 ml chopped fresh coriander leaves
Instructions:
  • Preheat your oven to 180C (160C fan-forced) for the perfect cooking temperature.
  • In a small jug, mix together half of the coconut cream, 1 teaspoon of ground coriander, 1 teaspoon of paprika, and 1/3 cup water. Season with salt and pepper, then set aside.
  • Remove and discard the neck from the turkey. Gently dry the turkey inside and out with paper towels. Secure the legs with kitchen string and tuck the wings underneath.
  • Sprinkle with salt and pepper. Arrange turkey on a greased wire rack in a large roasting pan. Add 3 cups of water to the pan. Brush turkey with half of the coconut mixture. Cover the pan tightly with lightly greased foil. Roast turkey for 2 hours. Uncover foil. Roast for an additional 40 minutes, brushing turkey every 10 minutes with the remaining coconut mixture, until golden brown and juices run clear when the thigh is pierced with a skewer. Loosely cover with foil and let it stand for 15 minutes before serving.
  • In a large roasting pan, mix together butter, nutmeg, onion, rice, remaining coconut cream, ground coriander, and paprika. Season with salt and pepper. Bake for 30 to 40 minutes, stirring every 10 minutes until liquid is absorbed. Once done, remove from oven and gently fold in pineapple, almonds, pomegranate, and fresh coriander.
  • Remove and discard the turkey string, then cut the turkey into pieces and serve alongside the pineapple rice.

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