Roast Turkey with Orange
-
Recipe serves 6
-
Preparation Time
15 min
- Cooking Time
270 min
Ingredients
- 5.4–6.5kg (12–14lb) oven-ready turkey
- 200g (7oz) butter
- Finely grated rind of 1 orange
- 3 smoked bacon rashers, finely chopped
- 2tbsps chopped fresh herbs, such as parsley and thyme
- Black pepper
- Stuffing of your choice
- 2 Knorr Chicken Gravy Pots
Method
- Carefully loosen the skin over the turkey breasts.
- Mix together all the ingredients for the baste and spread under the skin over the breast.
- Press any chosen stuffing into the neck end of the turkey. Tuck the neck flap under the bird’s back and secure with a small skewer.
- Place the turkey in a large roasting dish and cover with foil.
- Cook in pre-heated oven at 220°C, 200°C fan oven, Gas Mark 7 for 40 minutes, then reduce the heat to 170°C, 150°C fan oven, Gas Mark 3 for 3–3½ hours.
- Remove the foil, baste well, increase the oven temperature to 200°C, 180°C fan oven, Gas Mark 6 for a further 30–45 minutes until well browned and thoroughly cooked through.
- Transfer to a large serving plate, cover loosely with foil and leave to stand for up to 45 minutes (to relax the meat and make carving easier).
- Add the Gravy Pots to the roasting tin with 550ml warm water. Stir continuously with a whisk and bring to a boil. Boil for 1 minute.
- Serve with roast potatoes, your choice of stuffing, seasonal vegetables and cranberry sauce.
