Per Serving 703kcals, 32.8g fat (15.9g saturated), 3.9g carbs, 3.7g sugars, 93g protein, 0.1g fibre, 0.357g sodium
2 hours 45 minutes
|1 x 6.5kg turkey, giblets removed|
|Salt and black pepper|
|1 onion, quartered|
|1 orange, quartered|
|2 tbsp fresh sage, finely chopped|
|250g butter, softened|
- Place the cranberry juice in a pan and bring to a boil over a high heat. Allow to bubble over medium-high until reduced to around one quarter of its original volume. Set aside.
- Meanwhile, preheat the oven to 220˚C/200˚C fan/gas mark 7. Lift the loose skin at the tail end of the turkey and remove the bag of giblets. Season the cavity of the turkey generously with salt and pepper and push the onion and orange pieces inside.
- In a bowl, mix the chopped sage into the softened butter.
- Place the bird in a large roasting tin, breast-side up. Use your hands to loosen the skin from the breast meat, being careful not to tear the skin. Repeat with the skin on the legs, working from the lower side of the breast out towards the leg. Rub half of the sage butter in under the skin. Tie the legs together with kitchen twine.
- Melt the remaining sage butter and brush it over the outside of the skin. Season the bird all over with salt and pepper oil.
- Pull the loose skin at the tail end of the turkey back up so that it covers the cavity opening as much as possible. Use a toothpick to secure it if necessary. Tent the turkey loosely with foil and roast for one hour and 45 minutes without opening the oven.
- Remove the foil and brush all over with the cranberry sauce. Return to the oven for another hour or until a thermometer registers the internal temperature at 75˚C and the juices run clear, brushing with the glaze every 20-30 minutes.
- Transfer the turkey to a plate and tent loosely with foil. Allow to rest in a warm place for at least 20 minutes before carving. The turkey will release juices while it’s resting; add these to your gravy. Carve the turkey and serve.