Orange Glazed Roast Turkey

Over a decade ago, we used to have an orphan’s Christmas on boxing day amongst a group of friends. One year, I realised I would be away from my kitchen for a few days and simply would not have the opportunity to provide a hot roast for lunch … so I decided I would try and create a roast that could be served cold as a picnic meat or sandwich filler.

 

I have played with the recipe a few times over the years but the following is the richest version that seems to be a resounding success every time. 

 

Ingredients
  • A whole turkey 
  • 6 oranges – 
    • 3 cut into 1cm slices 
    • 3 juiced (to produce 2 cups orange juice) 
    • one peel zested
  • 2 mandarins – segmented
  • 1 cup of chicken stock
  • 1 cup of white wine
  • 3/4 cup orange marmalade
  • 3 tablespoons honey
  • 1/2 cup butter, melted
  • (optional) a cup of Grand Marnier Cordon Rouge
Directions
  • Preheat oven to 200°C
  • Prepare the turkey by  removing the giblets and neck (set them aside and use them to make a stock)
  • Wash the turkey with cold water, removing any remaining feather nibs and then pat it dry inside and out. 
  • Sprinkle cavity with salt and pepper. 
  • Place turkey (breast side up)  in a greased roasting pan. 
  • Make sure to protect the wing pieces and leg ends by either stringing the legs together and wrapping a small piece of aluminum foil around ends or tucking them under a flap of skin. 
  • Likewise for the wingtips – lift them up and over back and tuck them under bird. 
  • Fill cavity with mandarin segments and pin cavity skin together to seal cavity
  • Brush the turkey with butter
  • Pin slices of orange over the breast piece
  • Add the wine, stock, zest and orange juice to the pan
  • Cover the entire bird and pan in aluminium foil and place in oven at 180°C for 90 minutes
  • Remove from oven and remove the foil.
  • marinade the turkey with the pan juices and return to the oven, reducing the heat to 150°C for another 90 minutes
  • Continue basting the turkey every 30 minutes with pan juices until colour changes
  • In the last 30 minutes – remove the orange segments from the breast piece and return to oven to finalise the glazing and colouring
  • If you plan to use as a picnic meat
    • Leave the oven sealed and allow turkey to rest and cool slowly overnight
    • Slice the meat into sandwich slices and layout onto platter
  • If you plan to serve this hot – 
    • Remove turkey from oven place turkey aside to rest on the serving dish 
  • Drain and strain the pan juices into a pot through a cheesecloth or cotton towel
  • Heat the pot over medium heat to reduce the liquid adding the honey, marmalade and Grand Marnier halfway through
  • Once the liquid has reduced again to a thicker consistency, remove from heat, add a nob of butter and contnue stirring until colour changes to a rich nutty brown.
  • If serving hot – gently coat the glaze mixture over the turkey and leave the remainder in a gravy boat for guests to add
  • If serving with the picnic meat – allow to cool to a lukewarm temperature and then pour over the plattered meat

 

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