This aromatic roast really has the wow factor
(2 votes)
Cook: 4 Hours
Serves: 14
Price: £2.96 per serving
Nutritional Information
Each 197g serving contains
Energy
1147kj
274kcal
1147kj
274kcal
14%
Fat
13.8g
13.8g
Med
20%
20%
Saturates
6.5g
6.5g
Med
33%
33%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
0.26g
0.26g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
582kj/139kcal
Typical energy values per 100g:
582kj/139kcal
Ingredients
Extra Special Large Free-Range Corn-Fed Bronze Turkey* (typically 6.25kg), giblets removed from cavity
6 shallots, halved
6 clementines, zested and halved
2 sprigs rosemary, chopped
150g unsalted butter, at room temperature
2 cloves garlic, crushed
½tsp ground nutmeg
2tbsp chopped parsley
25g sage, ½ chopped, ½ left whole
6 bay leaves
3tbsp rapeseed oil
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Calculate the cooking time (see top turkey tips above).
2
Put the turkey, shallots clementine halves and ½ the rosemary in a roasting tin.
3
Mix the remaining rosemary with the butter, clementine zest, garlic, nutmeg and chopped herbs.
4
Loosen the skin from the meat with your hands. Fill the space with the butter, rubbing over the breast and legs. Slide the bay leaves under the skin.
5
Rub with 2tbsp oil and loosely cover with foil. Roast for the calculated time, basting regularly. Remove the foil for the final 30 mins. Check turkey is cooked through (thermometer must read 75C or above). If not done, roast for another 15 mins and check again. When cooked, rest for 30 mins.
6
Fry the whole sage leaves in the remaining oil until crisp. Use to garnish the turkey before serving.