• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
355
Protein:
28
Fat:
22
Carbohydrates:
11
Sodium:
399
Easter Egg Purple
Easter Egg Purple

Credit
Lynn Crawford

Serves: 8
Prep Time: 3 hrs
Cook Time: 105 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. In a small bowl, combine the olive oil, garlic, anchovies, lemon, capers, mustard herbs, and spices together to form a loose paste.
  2. Rub the turkey on both sides and inside where the bone was removed with the marinade.  Cover and refrigerate overnight, for maximum flavour, or at least 3 hours.
  3. Turn the oven on to 400°F.
  4. To cook the turkey, remove from refrigerator and let stand at room temperature for about an hour.  Season the turkey with salt and pepper, then lay the turkey, on a rack, in a large roasting pan.  Place turkey in the oven and roast for 15 minutes, then lower heat to 350°F.  Continue to roast turkey until thermometer inserted into thickest part registers to 165°F about 1 hour. Transfer turkey to platter and let rest for 20 minutes before slicing and serving.
  5. Sprinkle ¼ cup pomegranate seeds, salt, and freshly ground black pepper.
  6. Serve with minted pomegranate yoghurt.
Easter Egg Pink
Easter Egg Pink

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