Coconut-glazed turkey with spiced pineapple rice

coconut glazed turkey with spiced pineapple rice

Try something different this Christmas with this tropical-inspired Christmas turkey. Let the sun shine!!

25min prep | 2h 40min cook |10 servings

400ml can of coconut cream

1 1/2 tbsp ground coriander
3 tsp sweet paprika
100g butter, melted
1/2 tsp ground nutmeg
2 small brown onions, sliced
6 cups cold cooked white long-grain rice
1/2 pineapple, peeled, diced
1/2 cup chopped natural roasted almonds
2 pomegranates, seeds removed
1/2 cup chopped fresh coriander leaves
Preheat oven to 180C/160C fan.

Combine 1/2 the coconut cream, 1 teaspoon ground coriander, 1 teaspoon paprika and 1/3 cup water in a small jug. Season with salt and pepper. Set aside.

Remove and discard the neck from the turkey. Pat dry inside and out with a paper towel. Tie legs together with kitchen string. Tuck wings under the turkey.

Season with salt and pepper. Place turkey on a greased wire rack in a large roasting pan. Pour 3 cups water into the base of the pan. Brush turkey with 1⁄2 the coconut mixture. Cover pan tightly with lightly greased foil. Roast turkey for 2 hours.

Remove foil. Roast, brushing turkey every 10 minutes with remaining coconut mixture, for a further 40 minutes or until turkey is golden and juices run clear when the thigh is pierced with a skewer.

Cover loosely with foil. Stand for 15 minutes.

Combine butter, nutmeg, onion, rice, remaining coconut cream, remaining ground coriander and remaining paprika in a large roasting pan. Season with salt and pepper. Bake, stirring every 10 minutes, for 30 to 40 minutes or until liquid is absorbed. Remove from oven. Stir in pineapple, almonds, pomegranate and fresh coriander.

Remove and discard the string from the turkey. Cut into pieces. Serve with the pineapple rice. Delicious!