ROAST TURKEY WITH ORANGE AND CRANBERRY GLAZE

5h 8-10 servings
  • 1 x whole turkey approx. 4-5kg
  • 100g Lurpak® Slightly Salted butter, softened
  • 1 small bunch of rosemary (c.20g)
  • 1 small bunch of thyme (c.20g)
  • 1 small bunch of sage(c.20g)
  • 1 lemon
  • For the glaze:
  • 400 g cranberry sauce
  • 150 g brown sugar
  • 75ml fresh orange juice and the zest
  • ½ tsp ground cloves
  • 1 lemon, halved
 ROAST TURKEY WITH ORANGE AND CRANBERRY GLAZE

Preparation

Preheat oven to 180ºC/ 160ºC fan/ Gas mark 4

Place the turkey in a roasting tray and cover with the softened Lurpak®, salt and pepper. Stuff the cavity with the herbs and the lemon. Cover loosely with foil and place in the

oven for 2 ½ hours, basting with the juices from the roasting tin every 20 minutes.

Meanwhile, place all the glaze ingredients into a pan and cook on a low heat until the sugar has melted. Turn up the heat to a gentle simmer until the glaze has thickened and

become slightly syrupy. Remove from the heat and leave to cool slightly.

After 2 ½ hours remove the turkey from the oven, remove the foil and spoon generously with the glaze. Return the turkey to the oven and cook for a further 1 hour or until the cooking juices run clear.

Finally, remove the turkey from the oven and cover loosely with foil. Rest for 20-30 minutes before carving.

Show all recipes