Turkey with Coconut Glaze and Pineapple Rice

Ingredients

• 3 kg turkey (pre‑cooked; 1 whole turkey)
• 50 g coconut oil
• Salt
• 50 ml coconut milk
• 4 shallots
• 1 Organic Lime
• 2 tsp sesame oil
• 20 g Coriander (1 bunch)
• Pepper
• 500 ml poultry broth
• 400 g Basmati whole grain rice
• 500 g pineapple (0.5 pineapple)
• 1 Pomegranate
• 4 Spring Onions
• 1 tsp red curry paste
• 0.5 tsp turmeric powder

Instructions

1. 1.

   Wash and pat dry the turkey inside and out. Melt coconut oil. Mix with ½ tsp salt and coconut milk. Brush ¾ of the mixture on the outside and inside of the turkey.

2. 2.

   Peel shallots and slice into rings. Scrape lime, cut in half lengthwise and slice into rounds.

3. 3.

   Heat sesame oil in a pan. Sauté shallots for 2 minutes over medium heat. Wash coriander, dry shake, pluck leaves and finely chop. Mix shallots, lime slices, and coriander; season with salt and pepper. Stuff the turkey with this mixture, place breast‑down on a deep baking tray, brush remaining coconut mix, pour in broth. Bake at 150 °C (convection 130 °C; gas level 1–2) for about 4 hours.

4. 4.

   Wash rice 40 minutes before serving, drain and cook in boiling salted water for about 30 minutes over low heat. Drain, let cool.

5. 5.

   Meanwhile peel pineapple, remove core and dice flesh. Halve pomegranate and release seeds. Trim spring onions, wash and slice into thin rings.

6. 6.

   Heat remaining oil in a pot. Fry curry paste for 2–3 minutes until fragrant. Add turmeric and cook for 1 minute. Add rice, pineapple, and spring onions; stir‑fry for 4–5 minutes. Season with salt.

7. 7.

   Remove turkey from oven, let rest briefly; then slice and serve on top of the rice.