Roast Turkey with Redcurrant, Brandy and Juniper Glaze recipe
ingredients
fresh turkey (approximately 5 kg)
300 g jar redcurrant, brandy and juniper glaze
alternatively use the orange & rosemary glaze, cranberry, thyme & whiskey glaze, or apple, sage & roast garlic glaze
300 g jar redcurrant, brandy and juniper glaze
alternatively use the orange & rosemary glaze, cranberry, thyme & whiskey glaze, or apple, sage & roast garlic glaze
accompaniments
(you may also need these recipes)
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Remove all packaging (and giblets if there are any).
3. Place the turkey in a roasting tin and brush with a little oil or melted butter. Cover with lightly greased foil.
4. Place in the preheated oven and roast for approximately 2 hours 45 minutes. Baste frequently.
5. Remove the foil 45 minutes before the end of the cooking time. 20 minutes before the end of the cooking time pour over the glaze.
6. When cooked the juices should run clear when a skewer is inserted into the thickest part of the thigh. Leave to stand for at least 10 minutes before carving.
2. Remove all packaging (and giblets if there are any).
3. Place the turkey in a roasting tin and brush with a little oil or melted butter. Cover with lightly greased foil.
4. Place in the preheated oven and roast for approximately 2 hours 45 minutes. Baste frequently.
5. Remove the foil 45 minutes before the end of the cooking time. 20 minutes before the end of the cooking time pour over the glaze.
6. When cooked the juices should run clear when a skewer is inserted into the thickest part of the thigh. Leave to stand for at least 10 minutes before carving.
serving amount
serves: 6 - 8
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