Roast Turkey with Orange and Spices

A FESTIVE SHOWSTOPPER WITH A TWIST FROM BACOFOIL

Stuffed with delicious orange, cinnamon and cranberries, this citrus and spice twist on a traditional turkey recipe is full of festive flavour. It’s sure to impress the whole family.

Serves: 10-12
Cooking time: Approx 15 minutes prep plus roasting time and resting time
Nutrition: Gluten-Free, Vegetarian

Ingredients:

  • Bacofoil The Turkey Roasting Foil
  • 4-4.5kg (9-10lb) Fresh (or fully defrosted) Turkey, giblets removed
  • 1-2tbs salted butter, softened
  • 3 oranges
  • 2 whole cinnamon sticks
  • 10 whole cloves
  • 2 whole star anise
  • 2 onions, peeled and quartered
  • A few sprigs of fresh sage
  • 150ml hot chicken stock
  • 1 heaped tsp ground mixed spice
  • 1tbs honey
  • ½ tsp ground black pepper
  • 2 handfuls fresh or frozen cranberries

Method:

  1. Pre-heat the oven to 180ºC fan/200ºC conventional/Gas 6. Cut a piece of Bacofoil The Turkey Roasting Foil at least 3 times the length of the roasting tray and place in lengthways. Lift the turkey onto the foil
  2. With clean hands, rub the butter all over the turkey and especially over the breast
  3. Slice one of the oranges and arrange the slices over the top of the bird, before adding whole spices, tucking some of them into the gaps and top of the turkey. Tuck four of the onion quarters around the bottom of the turkey
  4. Squeeze another of the oranges into a bowl and set the juice aside. Then pop the squeezed orange halves into the cavity along with four quarters of onion and the sage
  5. Pour the stock around the base of the turkey then bring the ends of the foil up and seal together, ensuring there is space for steam to circulate and so that the skin isn’t touching the foil. Add another layer of foil over the top if required to make sure it is sealed and protected
  6. Roast for 2 hours, carefully unwrapping and basting frequently with the stock and juices (about every 20-30 minutes), then re-closing the foil
  7. Meanwhile add the mixed spice, honey and black pepper to the orange juice in the bowl and mix well to combine
  8. After 2 hours, uncover the bird and baste again then drain off most of the cooking juices and reserve for the gravy. Return the turkey to the oven, uncovered, until 45 minutes cooking time remain
  9. With 45 minutes cooking time to go, spoon or brush the spiced honey mixture over the bird, ensuring it is evenly covered. Slice the remaining orange, and add them along with the cranberries to the turkey. Cook for the remaining time (uncovered). Check that the meat is thoroughly cooked through, then loosely re-cover with the foil and place a clean tea towel over the top to keep warm while the meat rests and you finish preparing the rest of your meal

Enjoy!

Prep Time

15 mins

Cook Time

2+ hours

Serves

10-12

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