If you haven’t got Christmas lunch sorted…try this Marmalade Glazed Turkey
- 1 largeturkey, thawed
- 1 tbsp salt
- 1 tsp pepper
- 1/3 cup salt reduced Butter, softened
- 1 jar Mrs Oldbucks Pantry Mandarin Marmalade
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh rosemary
- 4 carrots, sliced
- 4 celery stalks, sliced
- 1 small onion, chopped
- 1/4 cup water
- 2/3 cup plain flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups chicken stock
Heat oven to 160°C.
Remove neck and giblets from turkey, rinse turkey and dry with paper towel; place onto baking tray. Loosen skin from breast and legs as much as possible with your fingers.
Combine butter, Mandarin Marmalade, sage and rosemary in food processor; process 15 seconds or until finely chopped. Place 1/3 cup into bowl; set aside. Spread remaining butter mixture under turkey skin. Fold wings back under turkey; secure legs.
Spread carrots, celery and onion in evenly across a large roasting pan. Place the turkey, breast-side up, onto the vegetables. Add 1/4 cup water to bottom of roaster.
Melt the reserved 1/3 cup butter mixture 15 seconds or until melted. Brush butter mixture over turkey.
Add the turkey to the pre-heated oven, brushing with butter mixture 2 more times, 3-3 1/2 hours. Cover the turkey breast with aluminum foil after 2 hours to prevent over browning.
Remove turkey from oven to the cutting board. Cover with foil; let stand 15 minutes. Remove vegetables and set aside.
Add flour, 1/2 tsp salt and 1/4 tsp pepper to pan juices. Cook, stirring constantly with whisk and scraping up browned bits, until mixture bubbles. Stir in 4 cups chicken stock. Cook, stirring occasionally, until mixture thickens.
Serve with freshly cooked greens and the left over vegetables from the turkey bake…YUM