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#WFD – Citrus and herb roasted turkey
Remove turkey from the roasting pan and keep warm until serving.
POLOKWANE – This week, Review’s What’s for Dinner recipes are all about Christmas cheer and giving you ideas on what to make for Christmas lunch with the family.
Turkey is a popular alternative to the usual meats served on Christmas and if cooked properly, can be very delicious.
Ingredients
- 1 orange, halved
- 1 x KNORR Chicken Stock Pot
- 60ml fresh herbs, chopped (fresh thyme leaves, sage, parsley and/or rosemary)
- 30ml olive oil
- 2.5ml Robertsons Freshly Ground Black Pepper
- 5kg turkey, giblets and neck removed (keep aside to use if making)
- 2 medium onions, peeled and quartered
Method
- Preheat oven to 200°C.
- Squeeze juice from ½ of the orange and set aside.
- Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
- Rub the mixture under and over turkey skin.
- Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
- Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
- Baste the turkey often during roasting and turn the pan around in the oven.
- Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
- Remove turkey from the roasting pan and keep warm until serving.
