About this recipe: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.
Stacy M. Polcyn
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
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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.