- 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
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.