Butter & Orange Roast Turkey with Pomegranate and Orange Stuffing
Mon, 29 November 2021
Chef: Catherine Fulvio
INGREDIENTS (Serves 8)
For the turkey:
1 medium fresh turkey (approx. 4-4.3kg) 300ml Del Rivo Orange Juice with Bits 1 Quixo Chicken Stock Cube, dissolved in 150ml boiling water 80g melted butter Sea salt and black pepper Lemon wedges Bay leaves
For the stuffing:
8 slices white or brown bread, torn into pieces 1 punnet pomegranate seeds 1 orange, zest and juice 100g The Pantry flaked almonds 1 stick celery, finely chopped Salt and white pepper
In a saucepan, heat the basting mix of the butter, orange juice and stock together. Remove the neck and giblets from the turkey. Place the turkey in a large roasting dish, fill the cavity with lemon wedges, bay leaves and some seasoning. Tie the legs together but not too tight, as this will prolong the cooking time. Pour over the basting mix and then season with sea salt and pepper. Place the turkey in the oven. Roasting times: Allow 20 minutes per 500g, plus an additional 15-20 minutes at the end. Baste the turkey frequently and loosely cover the breast with foil if it is getting too brown. Check the bird is cooked by using a meat thermometer, insert between the leg and the breast. The core temperature should read 75°C Allow the bird to rest by covering it in aluminium foil for 20 minutes, to allow the juices to settle.
To make the stuffing:
Place the bread, zest, celery, and almonds into a food processor and pulse until combined. Add the orange juice, pomegranate seeds and season with some salt and white pepper. Pulse again for a minute to mix. Check for seasoning, then lay out a sheet of aluminium foil with and place a sheet of parchment paper on top. Place the stuffing on the paper and roll up like a Christmas cracker. Place in the oven alongside the turkey to cook for 45 minutes.
*Note: if you’d like to use some of this stuffing for the turkey, stuff the neck and then weigh the turkey to calculate the roasting times.*
To make the gravy:
Skim any fat off the cooking juices and thicken with some gravy granules. Add some double cream for additional taste. Serve with the pomegranate and orange stuffing, garnished with some pomegranate seeds, bay leaves and fresh orange slices.