- 1 large orange
- 20g pack rosemary
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 5,4 kg free-range turkey (reserve giblets for stock, if making yourself)
- 500g shop-bought stuffing
- 2 onions, thickly sliced (leave skin on)
- 3 carrots, halved lengthways
- 1 whole garlic bulb
FOR THE CLASSIC GRAVY
- 25g cake flour
- 125ml white wine
- 300ml chicken stock
- 1 tbsp marmalade
- Remove the turkey from the fridge 1 hour before you stuff it to let it come up to room temperature.
- Preheat oven to 190°C. Finely zest the orange and put zest into a small bowl. Quarter the zest-free orange and set aside. Pick and finely chop leaves from 3 of the rosemary sprigs and add to the zest with the oil and plenty of seasoning.
- Put turkey breast-side up on a board and use tweezers to pluck off any stray feathers. Wipe turkey inside and out with paper towels. Lift neck flap and use your fingers to ease the skin away from some of the breast meat. Spread half of the oil mixture between the skin and the meat. Set remaining oil aside.
- Put stuffing into the neck cavity, taking care not to overfill. Pull neck flap down over stuffing, turn bird onto its breast and secure flap with a skewer or cocktail sticks. Weigh turkey and calculate the cooking time, allowing 30 to 35 minutes per kilogram.
- In a large, sturdy roasting tin, make a trivet with the onion slices and carrot halves. Break up the garlic bulb (keep cloves in their skins) and scatter half the cloves into the tin. Put remaining cloves, orange quarters and remaining rosemary (with stalks) into the turkey cavity, then rub the remaining oil over the breast. Tie legs together with string and season all over. Cover loosely with foil.
- Roast for calculated time, basting the bird at least 3 times. Remove foil for last 45 minutes of cooking. If skin browns too quickly, cover with foil again.
- To check whether turkey is cooked, insert a fork into the thickest part of the thigh – juices should run clear. If not, return to the oven and check every 10 to 15 minutes. Alternatively, use a meat thermometer – the temperature needs to read 76°C when inserted into the thickest part of the breast.
- Transfer turkey to a board (set aside the tin for gravy) and cover with foil and tea towels to help keep it warm. Leave to rest in a warm place for at least 30 minutes or up to 1 1/4 hours.
- Spoon off most of the fat from the roasting tin. (Leave in the vegetables.) Using a potato masher, mash all the vegetables in the tin (including garlic).
- Put the tin over a medium hob heat and add the flour. Cook, stirring well with a wooden spoon, for 1 minute.
- Gradually add the wine (scraping up all the sticky bits from the tin) and let it bubble for a few minutes.
- Stir in the stock and allow to simmer, stirring occasionally, for 5 minutes.
- Strain into a warmed gravy jug or clean pan (to reheat when needed), add the marmalade and check the seasoning.
Unwrap turkey and place on a warm platter. Remove skewer or cocktail sticks and garnish. (See GH Tip.) Serve with gravy.
EACH 125G SERVING WITH GRAVY
About 990kJ, 6g fat (2g saturated), 4g carbohydrate (2g total sugars), 39g protein, 0,1g fibre.
GET AHEAD Prepare turkey to end of step 5 up to 1 day ahead. Chill. Let stuffed turkey come up to room temperature before roasting.
GH TIP Rosemary sprigs, bay leaves or fried orange quarters all make pretty garnishes for festive poultry.