Why wait for Christmas to enjoy the full
roast turkey extravaganza?
Thanksgiving celebrations may be the perfect excuse, but truth be told, who needs one? A traditional roast turkey with sticky marmalade glaze, and luscious spiced pumpkin pie are reasons in themselves to celebrate. Come on over.
How to cook the perfect glazed turkey
It’s the star of the show and we’ve got the best tips for roasting our marmalade-glazed turkey to golden-brown, glossy perfection.
- Season early. A day ahead is best to let the flavours sink in. Be generous and season inside and out.
- Bring to room temperature an hour before cooking to help cook evenly.
- Stuff with a delicious stuffing - again, seasoning is key here. If you can make the stuffing a day ahead, the flavour will be better yet.
- Baste with a sticky glaze. A second layer of marmalade glaze in the last stage of cooking results in beautiful lacquered skin.
- Rest well - at least 30 minutes or as long as an hour for perfect juiciness.
M a r m a l a d e - g l a z e d
T r a d i t i o n a l R o a s t T u r k e y
Prep + cook time: 3 hours 25 minutes
Serves 8 or 16 as part of a buffet
- 4kg (8-pound) turkey
- 20g (¾ ounce) butter, melted
- ⅔ cup (230g) marmalade, warmed
- 1.5 litres (6 cups) salt-reduced chicken stock, approximately
- ⅓ cup (50g) plain (all-purpose) flour
- pistachio & thyme stuffing
- 100g (3 ounces) butter
- 2 medium onions (300g), chopped finely
- 3 cloves garlic, crushed
- 1 tablespoon lemon thyme leaves
- 3 cups fresh breadcrumbs
- ½ cup finely chopped pistachios
P I S T A C H I O A N D T H Y M E S T U F F I N G
- Make pistachio and thyme stuffing a day ahead; keep covered in the fridge.
- Heat butter in a large frying pan over medium-low heat; cook onion, garlic and lemon thyme, stirring, for 5 minutes or until soft.
- Transfer mixture to a large bowl.
- Add breadcrumbs and pistachios. Season; mix well. (Makes 3 cups).
M A R M A L A D E - G L A Z E D T U R K E Y
- Preheat oven to 180°C/350°F.
- Discard neck from turkey. Rinse turkey under cold running water; pat dry inside and out with paper towel. Fill cavities with the stuffing. Tie legs together with kitchen string; tuck wings under turkey. Place turkey on an oiled rack in a large flameproof baking dish.
- 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 tightly with two layers of greased foil.
- Roast turkey for 1 hour 20 minutes. Remove foil; brush turkey with remaining marmalade mixture. Roast, covered with foil, for 1 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.
- Meanwhile, pour pan juices from 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. Strain gravy into a heatproof jug.
- Serve turkey with gravy.
To check if the turkey is cooked, insert a skewer sideways into the bone in the thickest part of the thigh. If the juices run clear, the turkey is ready.
The recipe is from: The Australian Women’s Weekly Christmas: The Complete Collection*, Bauer Media Books, RRP $45.00.
*Available in store at David Jones.
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