with Chicken Bone Broth Concentrate Lemon & Paprika
Gluten FreeHigh Protein (15g+)
A bit cheffy
12-14
3hrs
Would it even be Christmas without a roast turkey? We’re certain this recipe will become a yearly tradition for you and your family, juicy on the inside, golden and crisp on the outside and infused with flavour from the very first bite. A rich butter blend with Chicken Bone Broth Lemon Paprika, garlic, and fresh thyme locks in succulence and flavour. Plus a festive sweetness with a glossy orange and cranberry glaze to really make this centrepiece shine.
Nutrition Information (per serve): Protein: 56g
Carbohydrates: 5g
Fat: 14g
Preheat the oven to 400F (all oven types). Remove the neck and giblets inside the turkey cavity if they haven’t been removed already.
Prepare a roasting pan by slicing 2 oranges and arranging them on the bottom of the pan for the turkey to sit on.
Mix all the butter rub ingredients together.
With an upside down spoon, loosen the turkey skin to get ready for the butter mixture.
Gently spread 2/3 of the butter mixture under the loosened skin, making sure to cover as much of the meat as possible. Rub the remaining butter mixture all over the outside of the turkey, including the underside.
Place turkey in a pan on the orange slices skin side up, cover loosely (tented) with foil so air can circulate and place in the oven.
Turn the oven down to 350F.
Roast for approx. 1 hr basting carefully with the pan juices every 15 minutes or so.
Remove the foil and roast for a further 45 minutes, basting every 15 minutes in the pan juices. If any area is browning too fast, fashion your foil to cover anything becoming too brown.
The turkey is cooked when the meat thermometer inserted at the thickest part is: Breast: 165°F, Thigh (near bone): 175°F, check in several places. Allow 15 minutes per 500g of turkey.
Rest – remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
While resting, remove the orange slices from the pan. Drain all the pan juices into a small saucepan, add the glaze ingredients to the juices, and boil on high heat until reduced to a thick sauce.
After the turkey has rested, cover with delicious glaze and serve alongside excess glaze at the table.
Preheat the oven to 200C (all oven types). Remove the neck and giblets inside the turkey cavity if they haven’t been removed already.
Prepare a roasting pan by slicing 2 oranges and arranging them on the bottom of the pan for the turkey to sit on.
Mix all the butter rub ingredients together.
With an upside down spoon, loosen the turkey skin to get ready for the butter mixture.
Gently spread 2/3 of the butter mixture under the loosened skin, making sure to cover as much of the meat as possible. Rub the remaining butter mixture all over the outside of the turkey, including the underside.
Place turkey in a pan on the orange slices skin side up, cover loosely (tented) with foil so air can circulate and place in the oven.
Turn the oven down to 180C.
Roast for approx. 1 hr basting carefully with the pan juices every 15 mins or so.
Remove the foil and roast for a further 45 mins, basting every 15 mins in the pan juices. If any area is browning too fast, fashion your foil to cover anything becoming too brown.
The turkey is cooked when the meat thermometer inserted at the thickest part is: Breast: 74°C, Thigh (near bone): 80°C, check in several places. Allow 15 minutes per 500g of turkey.
Rest – remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
While resting, remove the orange slices from the pan. Drain all the pan juices into a small saucepan, add the glaze ingredients to the juices, and boil on high heat until reduced to a thick sauce.
After the turkey has rested, cover with delicious glaze and serve alongside excess glaze at the table.
Roast Turkey with Orange Cranberry Glaze
with Chicken Bone Broth Concentrate Lemon & Paprika
Gluten FreeHigh Protein (15g+)
A bit cheffy
12-14
3hrs
Would it even be Christmas without a roast turkey? We’re certain this recipe will become a yearly tradition for you and your family, juicy on the inside, golden and crisp on the outside and infused with flavour from the very first bite. A rich butter blend with Chicken Bone Broth Lemon Paprika, garlic, and fresh thyme locks in succulence and flavour. Plus a festive sweetness with a glossy orange and cranberry glaze to really make this centrepiece shine.
Nutrition Information (per serve): Protein: 56g
Carbohydrates: 5g
Fat: 14g
Preheat the oven to 400F (all oven types). Remove the neck and giblets inside the turkey cavity if they haven’t been removed already.
Prepare a roasting pan by slicing 2 oranges and arranging them on the bottom of the pan for the turkey to sit on.
Mix all the butter rub ingredients together.
With an upside down spoon, loosen the turkey skin to get ready for the butter mixture.
Gently spread 2/3 of the butter mixture under the loosened skin, making sure to cover as much of the meat as possible. Rub the remaining butter mixture all over the outside of the turkey, including the underside.
Place turkey in a pan on the orange slices skin side up, cover loosely (tented) with foil so air can circulate and place in the oven.
Turn the oven down to 350F.
Roast for approx. 1 hr basting carefully with the pan juices every 15 minutes or so.
Remove the foil and roast for a further 45 minutes, basting every 15 minutes in the pan juices. If any area is browning too fast, fashion your foil to cover anything becoming too brown.
The turkey is cooked when the meat thermometer inserted at the thickest part is: Breast: 165°F, Thigh (near bone): 175°F, check in several places. Allow 15 minutes per 500g of turkey.
Rest – remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
While resting, remove the orange slices from the pan. Drain all the pan juices into a small saucepan, add the glaze ingredients to the juices, and boil on high heat until reduced to a thick sauce.
After the turkey has rested, cover with delicious glaze and serve alongside excess glaze at the table.
Preheat the oven to 200C (all oven types). Remove the neck and giblets inside the turkey cavity if they haven’t been removed already.
Prepare a roasting pan by slicing 2 oranges and arranging them on the bottom of the pan for the turkey to sit on.
Mix all the butter rub ingredients together.
With an upside down spoon, loosen the turkey skin to get ready for the butter mixture.
Gently spread 2/3 of the butter mixture under the loosened skin, making sure to cover as much of the meat as possible. Rub the remaining butter mixture all over the outside of the turkey, including the underside.
Place turkey in a pan on the orange slices skin side up, cover loosely (tented) with foil so air can circulate and place in the oven.
Turn the oven down to 180C.
Roast for approx. 1 hr basting carefully with the pan juices every 15 mins or so.
Remove the foil and roast for a further 45 mins, basting every 15 mins in the pan juices. If any area is browning too fast, fashion your foil to cover anything becoming too brown.
The turkey is cooked when the meat thermometer inserted at the thickest part is: Breast: 74°C, Thigh (near bone): 80°C, check in several places. Allow 15 minutes per 500g of turkey.
Rest – remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
While resting, remove the orange slices from the pan. Drain all the pan juices into a small saucepan, add the glaze ingredients to the juices, and boil on high heat until reduced to a thick sauce.
After the turkey has rested, cover with delicious glaze and serve alongside excess glaze at the table.
