Turkey with Coconut Glaze
Turkey with coconut glaze - Exotic poultry with a fruity touch
Healthy, because
Even smarter
Nutritional values
The poultry scores with lots of protein, the rice provides fiber: a good mix for long-lasting satiety. Pomegranate provides many antioxidants that protect our cells from free radical damage.
If you want to be sure that you're eating birds that have been raised in a truly humane way, it's best to buy organic turkeys: Thanks to organic feed and free-range husbandry, the meat contains valuable fatty acids. A salad of baby spinach and shredded carrots goes well with this.
(Percentage of daily recommendation)
| Calorie | 893 cal. | (43 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 69.6 μg | (23 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,592 mg | (40 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 653.6 mg | |||
| Cholesterol | 303.8 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 whole Turkey (ready to cook)
- 1 ¾ ozs Coconut oil
- salt
- 1 ¾ ozs Coconut milk
- 4 shallots
- 1 organic lime
- 2 tsps sesame oil
- 1 bunch cilantro
- peppers
- 16 ozs poultry broth (chicken or turkey)
- 14 ozs Brown basmati rice
- 18 ozs Pineapple (0.5 pineapple)
- 1 pomegranate
- 4 scallions
- 1 tsp red Curry paste
- ½ tsp ground Turmeric
Preparation steps
Wash turkey inside and out and pat dry. Melt coconut oil. Mix with 1/2 tsp. salt and coconut milk. Coat turkey outside and inside with 3/4 of mixture.
Peel and slice the shallots. Rinse lime in hot water, cut in half lengthwise, and slice.
Heat 1 tsp sesame oil in a frying pan. Sauté shallots in it for 2 minutes over medium heat. Wash cilantro, shake dry, pluck leaves and chop finely. Mix shallots, lime slices and cilantro and season with salt and pepper. Stuff turkey with shallot mixture, place breast side down on a deep baking sheet, brush with remaining coconut oil mixture and add broth. Cook turkey in preheated oven at 150 °C / 300 °F for about 4 hours.
Wash rice 40 minutes before serving, drain and cook in boiling salted water for about 30 minutes over low heat. Then drain, and leave to cool.
Meanwhile, peel the pineapple, remove the stalk and dice the flesh. Halve the pomegranate and remove the seeds from the fruit. Clean the spring onions, wash and cut into fine rings.
Heat remaining oil in a saucepan. Fry curry paste in it for 2-3 minutes over medium heat until fragrant. Mix in turmeric and fry for 1 minute. Add rice, pineapple and green onions and stir-fry for 4-5 minutes. Season with salt to taste.
Remove turkey from oven, let rest briefly; then carve and arrange on rice.
