Roasted Turkey with Orange

1.  Defrost the turkey for 2 days in the fridge before using it.

2.  Preheat the oven to 200°C.

3. Prepare the rubbing butter by mixing all ingredients together. Mix well to combine.

4. Remove the giblets from the turkey cavity and clean them with cold water.

5. Place the bird in a large roasting tray, breast side up and pat dry with kitchen paper.

6. Season the cavity well with salt then stuff it with the onions, orange wedges and bay leaves.

7.  Tie the legs together.

8. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.

9.  Stuff half the butter mix into the opened spaces under the skin.

10. Spread the rest of the butter all over the skin and cover well.

11. Add onion and orange wedges to the baking tray around the turkey.

12. Pour over the stock.

13. Cover with parchment paper and sealed with foil.

14. Roast the turkey in the hot oven for 2 hours. Take the tray out of the oven, and remove the foil and parchment paper. Baste the turkey with the pan juices.

15.  Lower the oven to 180°C  and cook for about 1-2 hours uncovered (calculating at 30 minutes per kg), basting occasionally.

16. To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.

17. Leave the turkey to rest in a warm place for at least 45 minutes before carving.

Kali Orexi!

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