Orange Glazed Roast Turkey
I guarantee that you will receive rave reviews at your Christmas dinner with this roast turkey recipe! Garnish with fresh thyme, rosemary and bay leaf. Use your favourite sausage stuffing for this recipe.
Ingredients
Serves: 13
- 175g unsalted butter, divided
- 175ml olive oil
- 350ml freshly squeezed orange juice
- 1 whole turkey, neck and giblets reserved
- sea salt and freshly ground black pepper to taste
- 400g sausage stuffing
- 500ml turkey stock
- 3 tablespoons plain flour
Method
Prep:45min ›
Cook:3hr30min ›
Ready in:4hr15min
- Melt 1/2 of the butter with olive oil and orange juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of muslin or cheesecloth large enough to drape over the turkey in the mixture.
- Preheat the oven to 220 C / Gas mark 7. Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread the remaining butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting tin.
- Roast turkey for 25 minutes in the preheated oven, and then arrange soaked muslin or cheesecloth over turkey. Reduce oven temperature to 170 C / Gas mark 3. Continue roasting 1 hour. Leaving the muslin draped over the turkey, baste with the orange juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 74 degrees C and the stuffing inside the body cavity also reaches 74 degrees C. Discard the muslin and place turkey on a serving platter. Allow turkey to rest at room temperature about 25 minutes before carving.
- Skim fat from the tin's juices, and reserve 4 tablespoons fat. In the baking tin, mix the remaining juices with 1/2 of the turkey stock; cook over high heat, stirring to scrape the bottom of the tin.
- In a saucepan over low heat, whisk together reserved fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.
Cooking turkey tips
For easy tips and step-by-step instructions, see our Cooking turkey article, and don't forget our turkey gravy recipes.
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Reviews & ratings
Average global rating:
(39)
Reviews in English (23)
This recipe gave the turkey the prettiest color I have ever seen. But the cheese cloth had to be basted about every hour and I ended up taking it off and covering the turkey with foil for the last two hours of cooking. I found that the moistness of the turkey was not really that much different than what I usually get and most of the flavor was in the skin instead of in the meat. Maybe injecting the turkey would allow more of the flavor to come out. Probably won't do this recipe again, but it was nice to try something different. - 26 Nov 2002 (Review from Allrecipes US | Canada)
I am usually not a big fan of turkey, but wanting to cook a traditional yet unusual dinner for Thanksgiving, I tried this recipe. Am I glad I did. I'm sold! It was the best turkey I ever had. I will never cook turkey any other way. - 07 Dec 2001 (Review from Allrecipes US | Canada)
Used this recipe for our very first Christmas turkey dinner (we're newlyweds). My mother-in-law was impressed. The directions, as written, are not that easy to understand though. - 30 Dec 2000 (Review from Allrecipes US | Canada)