Marmalade-Glazed Traditional  Roast Turkey
xmas eve-98_preview.jpg

PREP + COOK TIME 3 HOURS 30 MINUTES (+ RESTING)  SERVES 8 OR 16 AS PART
OF A BUFFET

4kg turkey

20g butter, melted

230g (⅔ cup) marmalade, 
warmed

1.5 litres (6 cups) chicken 
stock, approximately

50g (⅓ cup) plain flour

 

HERB & CHRISTMAS 
SPICE STUFFING

100g butter

2 medium onions, finely chopped

1 celery stalk, finely chopped

3 cloves garlic, crushed

15g finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped 
fresh rosemary leaves

200g (3 cups) fresh breadcrumbs

¼ teaspoon finely grated nutmeg

½ teaspoon ground cardamom 

½ teaspoon ground cinnamon

 

1     Preheat oven to 180°C/160°C fan. Make herb & Christmas spice stuffing.

2     Discard neck from turkey. Pat dry inside and out with paper towel. Fill cavities with herb and Christmas stuffing. Tie legs together with kitchen string; tuck wings under turkey. Place turkey on an oiled rack in a large flameproof baking dish.

3     Combine butter and marmalade 
in a medium bowl. Brush half the marmalade mixture all over turkey; sprinkle with salt. Pour 500ml (2 cups) of the stock into the dish. Cover dish tightly with two layers of greased foil.

4     Roast turkey for 1 hour 20 minutes. Remove foil; brush turkey with remaining marmalade mixture. Roast, covered with foil, for a further hour. Remove foil; roast, uncovered, for 
20 minutes or until browned and cooked through. (Check liquid in base of dish during cooking; the pan juices need to brown but not burn – you 
may need to drain excess liquid if it’s not colouring or add extra water 
or stock if drying out too much 
or burning.) Transfer turkey to a 
tray or platter, cover with foil; rest 
for 15 minutes before carving.

5     Meanwhile, pour pan juices from baking dish into a large jug; stand for a few minutes or until fat has risen to the surface. Skim off 2 tablespoons 
of the fat from the juices; return fat to dish. Skim and discard remaining fat from juices. Top up pan juices in jug with enough of the remaining chicken stock to make 1 litre (4 cups). Place baking dish over medium heat, add flour; cook, stirring, until mixture bubbles and is well browned. Gradually stir in pan juices; cook, stirring, until mixture boils and thickens. Season to taste. Strain gravy into a heatproof jug.

6     Serve turkey with gravy.

 

HERB & CHRISTMAS SPICE STUFFING

Heat butter in a large frying pan over medium-low heat; cook onion, celery, garlic, parsley and rosemary leaves, stirring, for 5 minutes or until onion is soft. Transfer mixture to a large bowl. Add fresh breadcrumbs, nutmeg, cardamom and cinnamon. Season; mix well.