Bay & orange roast turkey

Bay & orange roast turkey

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 3hrs 45mins - 5hrs

More effort

Serves 8
Brushing the turkey with a last-minute sticky glaze means your bird will be golden and looking its best when you bring it to the table

Nutrition and extra info

Nutrition:

  • kcal730
  • fat33g
  • saturates14g
  • carbs25g
  • sugars8g
  • fibre2g
  • protein85g
  • salt2.07g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4½ kg-6kg turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 200g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 oranges, 2 zested and juiced

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 450g stuffing (see 'Goes well with')
  • bunch bay leaves
  • 250g shallot, unpeeled and thickly sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 850ml chicken stock
  • 50g golden caster sugar
  • 4 tbsp flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tsp Marmite

Method

  1. Heat oven to 180C/160C fan/gas 4. Remove giblets, then wash and dry the turkey, removing any remaining feathers. Mix half the butter with the orange zest and plenty of seasoning. Lift up the skin at the neck end of the turkey and use your fingers to ease the skin away from the breasts. Gently smear some of the zesty butter over the breasts and under the skin. Pack the stuffing into the neck opening and secure the skin closed with skewers or cocktail sticks. Weigh the turkey at this point and write it down so you can work out your timings, then rub the rest of the zesty butter all over.

  2. Stuff the 2 whole oranges into the cavity with some bay leaves. Pile the sliced shallots and a few more bay leaves into a large roasting tin and sit the turkey on top. Pour 500ml of the stock around, cover with foil to make a tent over the turkey, then roast for 20 mins per 450g/1lb.

  3. Meanwhile, bubble the remaining butter, orange juice and sugar together until syrupy. With 30 mins cooking time to go, remove the foil, brush the turkey liberally with the syrup, then return to the oven to brown at 200C/180C fan/gas 6. Brush once or twice more while roasting. To test that the turkey is ready, pierce the thigh in its thickest part and make sure the juices run clear. Lift the turkey out, brush again with syrup and leave to rest, covered loosely with foil, for 20 mins or so while you make the gravy and finish cooking the veg.

  4. Pour the tin juices into a jug (keeping shallots and bay in the tin), then put the roasting tin over a flame. Stir in the flour, then gradually stir in the remaining stock Marmite and reserved turkey juices – skimmed of any fat. Bubble until a nice consistency, then strain into a saucepan, squishing the shallots with a masher to squeeze out all the flavour. Keep the gravy warm while you carve the turkey to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

lizleicester's picture

Fantastic way to cook a Christmas turkey. Changed the timings to accommodate a pre-lunch walk: 1 hr at 160, followed by 3 hrs at 100 and then a good long "rest" under silver foil and a few tea towels while the veg was prepared. Perfect result. The orange zest made a delicious change.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.