- 5,4kg turkey (reserve the giblets for stock)
- 100g unsalted butter, softened
- finely grated zest of 1 large orange
- 1 tbsp dried sage
- freshly ground black pepper
- cranberry stuffing (see Cranberry-stuffing balls recipe)
- 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. In a small bowl, mix together the butter, orange zest, sage and some seasoning.
- Put the turkey, breast-up, on a board. Use tweezers to pluck any stray feathers. Lift the neck flap and use your fingers
to ease the skin gently away from the breast meat. Spread the butter between the skin and meat.
- Put the stuffing inside them neck cavity, taking care not to overfill. Turn the turkey over onto its breast, pull the neck flap down and over the stuffing and secure with a skewer or cocktail sticks. Weigh the turkey and calculate the cooking time, allowing 30 to 35 minutes for each kilogram.
- Transfer the turkey to a large roasting tin, breast-side up. Secure the legs with string and season all over. Cover loosely with foil and roast for your calculated time, removing foil for last 30 minutes of cooking. If you find the skin is browning too quickly, cover the turkey with foil again – and don’t forget to baste your bird at least four times during cooking.
- To check the turkey is cooked, insert a fork into the thickest part of the thigh and check that the juices run clear. If there’s any red tinge, return the bird to the oven and keep checking it every 10 to 15 minutes. Or use a meat thermometer – the temperature must be 76°C when inserted into the thickest part of the thigh.
- Transfer the turkey to a board and cover well with foil and clean tea towels. Leave to rest in a warm place for at least 30 minutes or up to 1. hours. When ready to serve, transfer to a warm platter and remove skewer or cocktail sticks.
Each Serving of 125g (without stuffing) About 1 125kJ, 14,7g fat (5,7g saturated fat), 1,6g carbohydrate (1,2g total sugars).
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