Spiced turkey with bulghar & pomegranate salad

Spiced turkey with bulghar & pomegranate salad

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(4 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This superhealthy North African style salad uses turkey baked in a parcel to retain all the delicious juices

Nutrition and extra info

Nutrition: per serving

  • kcal304
  • fat9g
  • saturates1g
  • carbs23g
  • sugars7g
  • fibre4g
  • protein41g
  • salt0.7g
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  • 2 tbsp each chopped dill, parsley and mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp harissa paste
  • 500g/1lb 2oz turkey breast fillets



    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 2 tbsp white wine or water
  • 250g pack bulghar wheat or a mix- we used quinoa and bulghar mix)
  • 2 tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ cucumber, diced
  • 100g pack pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  1. Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).

  2. Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.

  3. Meanwhile, make the salad. Cook the bulghar following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

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Comments (6)

lizleicester's picture

I made this with a 2lb turkey leg which I cooked for an hour. The marinade is lovely - I left mine overnight for extra flavour.

lauk083's picture

Easy and delicious

suarez's picture

Five star rating

suarez's picture

I cooked this recipe last night, 9.01.13. for my family of four, and I have to say that we all thoroughly enjoyed it. It was quick and easy to make and very tasty. I will definately be making this again!

desireelc's picture

This recipe was amazing. I roasted the turkey exactly as recommended, but instead of the bulghar, I placed the finished turkey and remaining spices and the parcel juices on a bed of lettuce with diced tomato, feta, and butternut squash that had been roasted with garlic. Oh my.

kennedb's picture

I used couscous instead of the bulghar wheat, big mistake. This mixture is a little wet (with the additional juices from the roasted marinate) so needs the bulghar wheat to soak it up.

The dish was nice, but needed something salty to offset it. Will add feta in the next try as this goes well with all of the ingredients especially the pomegranate, tomatoes, lemon, herbs and cucumber.

Alternatively the halloumi suggestion above may cover this instead.

Questions (1)

nearlycook's picture

Why when using,buy ingredients I am offered boxed ready to cook/ed turkey and not Fresh turkey...............

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