adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rum and brown sugar butter turkey buffe
0 Likes
Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Elevate your turkey buffe with a decadent rum and brown sugar glaze!
Ingredients:
  • 3.2kg (size 32) frozen turkey buffe, thawed
  • 765.00 gm chicken style liquid stock
  • 1 orange, cut into 8 wedges
  • 3 sprigs fresh sage
  • 60g butter, melted
  • 62.50 ml dark rum
  • 32.00 gm brown sugar
  • 42.00 gm orange juice
  • 40.00 ml plain flour
  • Fresh flat-leaf parsley sprigs, to serve
  • Roasted pumpkin wedges, to serve
  • Roasted red onion wedges, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Set the turkey on a greased wire rack in a spacious roasting pan, pour in 2 cups of stock, and fill the cavity with orange wedges and sage.
  • In a medium jug, mix together half of the butter, half of the rum, half of the sugar, and half of the juice. Season the mixture. Brush the turkey with the rum mixture, then tightly cover the pan with lightly greased foil.
  • After roasting the turkey for 1 hour, remove it from the oven and uncover. Mix the remaining butter, rum, sugar, and juice together. Season the mixture and generously brush it over the turkey. Cover the turkey again and continue roasting for another 1 hour, remembering to brush with pan juices halfway through.
  • Remove foil, then generously brush the turkey with the flavorful pan juices. Place the turkey back in the oven and roast for an additional 20 minutes, or until the turkey is beautifully golden and the juices run clear when a skewer is inserted into the thickest part. If the pan becomes dry, add more stock. Transfer the turkey to a serving platter, cover it with foil, and let it rest for 15 minutes before serving.
  • Pour the pan juices from the turkey into a large jug, skimming off 2 tablespoons of the fat. Pour the fat into a medium frying pan and discard the rest. Heat the frying pan over medium-high heat. Add flour and cook for 3 minutes until slightly brown. Reduce heat to low and whisk in the reserved pan juices and remaining stock until the mixture thickens and bubbles.
  • Arrange sliced turkey beautifully on a platter and sprinkle with fresh parsley. Serve alongside rich gravy, and roasted pumpkin and red onion.

Similar Recipes