Honey glazed turkey buffé with wild rice and pomegranate salad

Bushflower Honey Glazed Turkey Buffé, Wild Rice and Pomegranate Salad

Serves: 8 | Preparation time: 20 minutes | Cooking time: 120 minutes


  • 1 x Ingham’s Turkey Buffé (seasonally available at Tasman Butchers)
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • ½ cup bushflower honey
  • 1¾ cups mixed black and red rice
  • 1L chicken stock
  • 2 cups mixed heirloom tomatoes, chopped
  • 2 Lebanese cucumbers, seeded and diced
  • 2 cups small nasturtium leaves
  • 1 red onion, finely diced
  • ½ cup pomegranate seeds
  • 1 bunch parsley, finely chopped
  • 1 bunch oregano leaves, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground sumac
  • finely-grated zest and juice of 2 lemons
  • sea salt flakes and freshly-ground black pepper


  1. Preheat oven to 220°C.
  2. Rub the turkey buffé with half the olive oil, then season generously with salt and pepper. Cook Ingham’s Turkey Buffe as per cooking instruction on pack. With 10 minutes cooking to go, drizzle with half the honey, bake for 5 minutes, then repeat with the remaining honey.
  3. Combine the rice and chicken stock in a saucepan and set over a moderate heat. Simmer for 15 minutes, fit the lid, then turn the heat to low. Cook for 5 minutes, then set aside for 20 minutes, until all the liquid has been absorbed.
  4. Mix the rice with the tomatoes, cucumbers, nasturtium leaves, onion, pomegranate seeds and parsley. In a small bowl, combine the oregano, garlic, spices, zest and lemon juice, then season with salt and pepper.
  5. Carve the turkey and serve with the salad and a drizzle of dressing. Enjoy!

Note: *Whole turkey breast (or buffé) is an impressive and easier option than a big whole roast turkey it is a whole bird with the legs and wings removed. It also yields plenty of delicious moist white meat which keeps well for leftovers.

Results may vary.