POLOKWANE – If you’re looking for a delicious roast to make for Christmas then why not try this citrus and herb roasted turkey?
What’s for Dinner says this is an aromatic roast turkey made with zesty citrus and fresh herbs and your guests will give you rave reviews and are sure to have seconds.
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.
