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Marmalade-glazed roast turkey & gravy

Marmalade-glazed roast turkey & gravy on an oval serving dish

Marmalade-glazed roast turkey & gravy

Name: Marmalade-glazed roast turkey & gravy
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: Serves 6-8
Ingredients: 4kg turkey neck and giblets reserved; 150g butter softened; 2 oranges zested and halved; bunch of rosemary leaves picked and chopped, stalks reserved; 1 large onion unpeeled, roughly chopped; 2 carrots roughly chopped; 150g smooth orange marmalade warmed; 50g plain flour; 100ml white wine; 650ml chicken stock; 2 tbsp soy sauce

Tom Kerridge

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Serves 6-8

More effort

Prep: 25 mins

Cook: 2 hrs and 45 mins

plus at least 1 hr chilling and resting

A star rating of 4 out of 5.4 ratingsRate

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Glaze your Christmas turkey with marmalade, oranges and rosemary to give it a sweet and spiced flavour.

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Ingredients

Nutrition

Units:

MetricUS

4kg turkey

neck and giblets reserved
150g butter

softened
2 oranges

zested and halved
bunch of rosemary

leaves picked and chopped, stalks reserved
1 large onion

unpeeled, roughly chopped
2 carrots

roughly chopped
150g smooth orange marmalade

warmed

For the gravy

50g plain flour
100ml white wine
650ml chicken stock
2 tbsp soy sauce

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Nutrition: Per serving (8)

kcal757
fat37g
saturates16g
carbs23g
sugars17g
fibre3g
protein80g
salt5.6g

Method

step 1

Sit the turkey in a large roasting tin, breast-side up, and gently push your fingers under the skin until you can fit your whole hand down the length. Season the turkey all over with 1 tbsp sea salt flakes. Cover and chill for at least 1 hr, or up to 24 hrs.
step 2

Remove the turkey from the fridge 1 hr before cooking so it can come to room temperature. Beat the butter, orange zest and half the rosemary leaves with some pepper. Transfer the turkey to a board and put the onions, carrots and turkey neck and giblets into the tin. Sit the turkey on top, then spread about 4 tbsp of the flavoured butter under the skin, over the breasts, using your hands. Spread the rest of the butter over the outside of the turkey, ensuring the legs and wings are well coated. Put the orange halves and rosemary stalks in the cavity.
step 3

Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size will need about 2 hrs 40 mins, plus 30-45 mins resting. Cover the turkey loosely with foil and roast for 2 hrs. Remove the foil and brush generously with some of the marmalade, then roast for 15 mins more. Brush with more marmalade and sprinkle with the remaining rosemary leaves. Return to the oven for a final 15 mins. Check the turkey is cooked through by inserting a meat thermometer into the thickest part of the breast – it should read 65C, and the thickest part of the thigh should read 75C. If the turkey isn’t up to temperature, return to the oven for 15 mins at a time until it’s cooked through. Leave the turkey in the tin for 10 mins, then lift onto a lipped board or tray to rest, uncovered, for at least 20 mins, or up to 40 mins.
step 4

To make the gravy, skim all but about 2 tbsp fat off the juices in the tin. If the roasting tin is flameproof, put it directly over a medium heat. If not, tip the juices into a large shallow pan first. Scatter over the flour and stir to make a paste, then stir in the wine and bubble for 2 mins. Pour in the stock and bring to a simmer, then add the soy sauce and simmer for 10 mins until the gravy has thickened. Add any resting juices from the turkey to the gravy, season to taste, then strain into a jug. Carve the turkey and serve with the gravy on the side.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 4 out of 5.4 ratings

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