Pomegranate-glazed turkey with cranberry and pancetta stuffing

This beautifully flavoured pomegranate-glazed turkey with cranberry and pancetta stuffing is fantastic enjoyed with loved ones during the festive season

  • 30 mins preparation
  • 3 hrs cooking
  • Serves 10
  • Print
This recipe first appeared in Food magazine issue 80.
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  • 1 size 4.5 turkey, thawed if frozen
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 50 gram butter
Pomegranate glaze
  • 1/2 cup pomegranate juice
  • 1 1/2 tablespoon quince paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
Cranberry and pancetta stuffing
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 large onion, finely chopped
  • 3 clove garlic, crushed
  • 4 slices pancetta or bacon, chopped
  • 1/2 French stick, diced into 1cm pieces
  • 1/2 cup toasted pistachio nuts, roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped flat-leaf parsley
  • zest of 1 lemon
  • 2 eggs, lightly beaten
  • salt and pepper


  • 1
    Preheat oven to 160°C.
  • 2
    To prepare stuffing, heat olive oil and butter in a pan over medium heat. Add onion, garlic and pancetta or bacon and cook over medium heat for 3-4 minutes until onion softens. Remove from heat and place in a bowl with bread, pistachio nuts, cranberries, parsley and lemon zest. Add beaten eggs and season with salt and pepper. Mix well.
  • 3
    Remove neck and giblet packs from body and cavity of the turkey. Wipe cavity and skin with paper towels. Stuff turkey with prepared stuffing, tie legs together and fold under the wing tips. Place turkey on a rack in a roasting dish. Pour wine and chicken stock into dish and dot butter over turkey. Roast for 2¾ hours, or until turkey is golden brown and juices run clear when turkey is pierced through the thickest part of the thigh. Baste frequently during cooking.
  • 4
    About 30 minutes before turkey is ready, prepare the glaze. Place all ingredients into a small saucepan, bring to the boil and simmer for 8-10 minutes or until glaze is thick and syrupy.
  • 5
    When cooked, remove turkey from oven and transfer to a warmed plate. Reserve the cooking pan and its juices for the gravy. Brush turkey with glaze and cover loosely with foil. Rest for 10 minutes before carving. In the meantime, you can use the pan juices to make a gravy.