MARMALADE-GLAZED TRADITIONAL ROAST TURKEY
PREP + COOK TIME 3 HOURS 30 MINUTES (+ RESTING) SERVES 8 OR 16 AS PART OF A BUFFET
20g butter, melted
2/3 cup (230g) marmalade, warmed 1.5 litres (6 cups) salt-reduced
chicken stock, approximately 1/3 cup (50g) plain flour
HERB & CHRISTMAS
2 medium onions, finely chopped 1 celery stalk, finely chopped 3 cloves garlic, crushed
¼ cup finely chopped fresh
2 teaspoons finely chopped
fresh rosemary leaves
3 cups fresh breadcrumbs ¼ teaspoon finely grated nutmeg ½ teaspoon ground cardamom ½ teaspoon ground cinnamon
1 Preheat oven to 180°C/160°C fan. Make herb & Christmas spice stuffing. 2 Discard neck from turkey. Rinse turkey under cold running water; pat dry inside and out with paper towel. Fill cavities with herb and Christmas stuffing. Tie legs together with kitchen string; tuck wings under turkey. Place turkey on an oiled rack in a large flameproof baking dish.
3 Combine butter and marmalade in a medium bowl. Brush half the marmalade mixture all over turkey; sprinkle with salt. Pour 2 cups
(500ml) of the stock into the dish. Cover dish tightly with two layers of greased foil.
4 Roast turkey for 1 hour 20 minutes. Remove foil; brush turkey with remaining marmalade mixture. Roast, covered with foil, for a further hour. Remove foil; roast, uncovered, for 20 minutes or until browned and cooked through. (Check liquid in base of dish during cooking; the pan juices need to brown but not burn – you may need to drain excess liquid if it’s not colouring or add extra water or stock if drying out too much or burning.) Transfer turkey to a tray or platter, cover with foil; rest for 15 minutes before carving.
5 Meanwhile, pour pan juices from baking dish into a large jug; stand for a few minutes or until fat has risen to the surface. Skim off 2 tablespoons of the fat from the juices; return fat to dish. Skim and discard remaining fat from juices. Top up pan juices in jug with enough of the remaining chicken stock to make 1 litre (4 cups). Place baking dish over medium heat, add flour; cook, stirring, until mixture bubbles and is well browned. Gradually stir in pan juices; cook, stirring, until mixture boils and thickens. Season to taste. Strain gravy into a heatproof jug.
6 Serve turkey with gravy. HERB & CHRISTMAS
Heat butter in a large frying pan over medium-low heat; cook onion, celery, garlic, parsley and rosemary leaves, stirring, for 5 minutes or until onion is soft. Transfer mixture to a large bowl. Add fresh breadcrumbs, nutmeg, cardamom and cinnamon. Season; mix well.