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Orange & marmalade roast turkey with cranberry stuffing
Orange & marmalade roast turkey with cranberry stuffing
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Discover the ultimate Christmas turkey recipe now.
Ingredients:
  • 60g butter
  • 2 small brown onions, finely chopped
  • 100g prosciutto slices, coarsely chopped
  • 280g (4 cups) fresh breadcrumbs (made from day-old bread)
  • 130g (1 cup) frozen cranberries (see note)
  • 125.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh rosemary
  • 1 x 5-6kg whole turkey (fresh or thawed frozen)
  • 100g butter, extra, melted
  • 170g (1/2 cup) orange marmalade
  • 80ml (1/3 cup) brandy
  • 3 navel oranges, thinly sliced
  • 500ml (2 cups) white wine
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) chicken style liquid stock
  • 24.40 gm Worcestershire sauce
Instructions:
  • Melt half of the butter in a large frying pan over medium heat. Sauté the onion until soft, about 8 minutes. Stir in the prosciutto and cook for 5 minutes. Add the breadcrumbs, cranberries, parsley, rosemary, and the rest of the butter. Stir until butter is melted. Season with pepper to taste.
  • Preheat the oven to 180°C. Prep the turkey by removing excess fat, giblets, and neck from the cavity, then wipe inside and out with paper towel. Fill the cavity loosely with the breadcrumb mixture. Tie the legs with unwaxed white kitchen string and tuck the wings under. Place the turkey in a roasting pan. Drizzle half of the extra butter over it. Cover with non-stick baking paper and then foil. Roast for 1 hour, brush with half of the remaining butter, and roast covered for another 30 minutes.
  • In a small saucepan over medium heat, combine the marmalade and brandy. Cook and stir for 5 minutes until the marmalade melts. Uncover the turkey and discard the foil and paper. Brush the marmalade mixture over the turkey using a pastry brush. Arrange the orange pieces over and around the turkey. Pour half of the wine over the turkey. Cover the turkey with paper and then foil. Roast for 1 hour.
  • Uncover and discard foil and paper. Drizzle the remaining butter over the turkey. Roast for an additional 30-40 minutes until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the turkey and orange to a serving platter, cover with foil, and let it rest for 20 minutes.
  • Pour excess liquid from the roasting pan into a jug. Heat pan over medium-high, add flour, and stir for 1 minute until bubbling. Remove from heat. Gradually whisk in remaining wine using a balloon whisk. Return to medium-high heat, cook while scraping the pan with a wooden spoon. Add stock, reserved juices, and turkey juices. Cook, stirring for 10 minutes until gravy thickens. Stir in Worcestershire sauce, season with salt and pepper to taste.
  • Pour the gravy into a beautiful serving jug and enjoy alongside the delicious turkey.

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