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Orange flavoured Christmas turkey buffé with Cointreau gravy
Orange flavoured Christmas turkey buffé with Cointreau gravy
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Orange-infused Christmas turkey steals the show on your holiday spread.
Ingredients:
  • 1 x 3.2kg Ingham Whole Turkey Breast (Buffé)
  • 52.80 gm orange marmalade
  • 4 small Navel oranges or Valencia oranges, cut into 0.5cm thick slices
  • Bay leaves, to decorate
  • Vegetables of choice, to serve
  • 20.00 ml plain flour
  • 50ml bottle Cointreau liqueur or Grand Marnier
  • 382.50 gm chicken stock
Instructions:
  • Follow packet instructions to prepare buffé. Then, place buffé on a wire rack in a large roasting pan and pour 2 cups of water into the pan.
  • In a small microwave-safe bowl, heat the marmalade on HIGH for 20 seconds until softened. Stir until smooth, then brush over the top and front of the buffé.
  • Arrange 2 rows of overlapping orange slices along the top of the buffet, securing them with toothpicks. Press the orange slices gently onto the marmalade in a crisscross pattern on the front side of the buffet. Cover the buffet with aluminum foil sheets.
  • Follow the package instructions to cook the turkey buffé in a barbecue oven. Unwrap and discard the foil from the turkey buffé.
  • Drizzle orange slices with olive oil and roast for an additional 30 minutes or until turkey is fully cooked. Present on a grand serving platter. Carefully take out toothpicks and dispose of them. Lightly cover the turkey with foil to maintain warmth.
  • To make gravy: Heat roasting pan juices over high heat. Whisk in flour until combined. Cook until it boils. Remove from heat, slowly whisk in Cointreau and stock. Return to heat, whisk until thickened and boiling. Simmer on low for 1 minute.
  • Strain gravy into a gravy boat using a sieve. Serve turkey garnished with bay leaves, vegetables of your preference, and Cointreau gravy.

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