Christmas turkey

By admin
24 December 2013

Serves 10

Look for turkey that has a small thermometer inserted in the thigh. It makes it easy to know when the turkey is cooked. You can buy them at all supermarkets.

1 turkey (about 7 kg)

salt and pepper

1 orange, sliced into thin wedges

90 ml (6 tablespoons) margarine

45 ml (3 tablespoons) chopped fresh rosemary

45 ml (3 tablespoons) chopped fresh sage

30 ml (2 tablespoons) grated orange peel

15 ml (1 tablespoon) ground black pepper

20 ml (4 teaspoons) salt

Preheat oven to 180°C. Rinse the turkey inside and out and pat dry. Place on a rack in a roasting pan. Sprinkle salt and pepper into the cavities. Place orange wedges in the main cavity. Melt the margarine in a saucepan. Mix in the chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over the turkey. Tuck the wing tips under turkey and tie the legs together to hold the shape. Roast for 1 hour. Baste with pan juices. Continue roasting turkey until thermometer in the thigh registers 180°F (82°C), and baste every 20 minutes with the pan juices, about 2½ hours longer.