Turkey with orange and pomegranate
Ingredients
for 10 people
| 1 | turkey (approx. 5.5 kg), ready to cook, ordered in advance from the butcher |
| 1 | organic orange, use grated zest |
| 1 ½ tbsp | cane sugar |
| 2 tbsp | salt |
| ¾ tsp | pepper |
| 75 g | butter, soft |
| 4 sprig | rosemary, finely chopped |
| 4 sprig | sage, finely chopped |
| 2 | garlic cloves, squeezed |
| 1 ½ tbsp | orange jam |
| 1 | organic orange, cut into wedges |
| 1 | pomegranate, quartered, cored |
| 4 sprig | rosemary |
| 4 sprig | sage |
How it's done
Saline (dry brine)
Rinse the turkey in cold water, dab dry with kitchen roll. Place the orange zest, sugar, salt and pepper in a small bowl, mix. Season the turkey inside and out with the mixture, cover and leave to marinate in the fridge for approx. 24 hrs.
Herb butter
Place the butter, rosemary, sage and garlic in a bowl, mix well.
Turkey
Remove the turkey from the fridge approx. 30 mins. prior to cooking. Carefully loosen the skin of the turkey on the breast side, spread half of the herb butter underneath. Brush the remaining butter all over the turkey. Secure the opening with toothpicks. Tie the legs and wings with kitchen twine. Place on a baking rack (breast side up). Place the rack on a baking tray. Insert the meat thermometer into the thickest part of the meat.
Roast in the oven
Approx. 30 mins. on the bottom shelf of an oven preheated to 220 °C. Reduce the heat to 160 °C and roast for approx. 2¼ hrs, until the core temperature reaches approx. 80 °C. Remove from the oven, brush with orange marmalade, and leave to rest in the warm oven with the door open for approx. 15 mins. Remove the toothpicks and kitchen twine. Carve the turkey, arrange on a platter with orange, pomegranate, rosemary and sage.
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