The classic Christmas turkey with a sweet and sticky twist.
INGREDIENTS
- 3 kilogram turkey, thawed and cleaned
- 1 blood orange
- 3 sprigs rosemary
- Salt and pepper, to season
- Handful fresh bay leaves
CITRUS AND ROSEMARY GLAZE
- 1 orange, juiced
- 1 blood orange, juiced
- 1⁄2 cup butter, softened
- 2 tbsp brown sugar
v3 rosemary sprigs, chopped
HONEY ROASTED CARROTS - 2 packets of baby carrots,peeled, tops kept intact
- 50 grams butter, cubed
- 3 tbsp honey
PREHEAT the oven to 180°C and place a wire rack with baking paper in a deep roasting dish.
PREPARE the turkey by placing the whole orange and rosemary sprigs in the cavity. Season the bird well using salt and pepper.
TIE the legs and wings in place, tucking some bay leaves under the tie that keeps the wings attached. Set on top of the wire rack and roast for 11⁄2 hours.
CITRUS AND ROSEMARY GLAZE
Place all of the ingredients in a small pot over medium heat and cook until thick and reduced.
BRUSH the glaze over the turkey and roast for another hour.
HONEY ROASTED CARROTS Place carrots in a roasting dish and top with butter and honey. Roast for 15 minutes, tossing occasionally, or until golden.
BRUSH the turkey with extra glaze once cooked and serve with the honey roasted baby carrots, fresh rosemary and 4 roasted and halved naartjies, if desired.
HANDS-ON TIME 30 min | TOTAL TIME 3 hrs SERVES 4–6 | GLUTEN-FREE
