Orange-spiced Roast Turkey: In a Festive Celebration

In our household, the ritual of preparing roast turkey, typically a highlight of festive celebrations, has been lovingly adopted and infused with a distinctive twist that honours our Middle Eastern heritage. This blend of culinary traditions is a wonderful example of how recipes can transcend cultural boundaries, fostering new traditions while paying homage to the old.

For my family, the holiday season’s classic roast turkey is transformed into a medium for cultural storytelling. Beginning with the brining process, a technique commonly used to tenderise the meat while also elevating the flavours with a medley of aromatics, citrus and herbs. 

The Turkey is then coated with a rich, aromatic Arabic spice rub comprising seven-spice powder, cinnamon, and a hint of nutmeg; this rub echoes the scents of our bustling spice markets and cherished family recipes. It’s more than mere seasoning; it’s a celebration of our Middle Eastern flavours.

As the turkey roasts, the air fills with a blend of familiar and exotic aromas, a harmonious marriage of Western and Eastern traditions. This culinary fusion is our way of respecting the festive turkey tradition while also making it unmistakably ours.

The act of serving the turkey becomes a festival of flavours, where traditional sides meet our unique additions like Arabic-spiced rice, creating a tapestry of tastes that narrate the story of our heritage.

Within our home, this Middle Eastern twist on the conventional roast turkey becomes more than a dish; it symbolises cultural unity and the rich tapestry of our family’s history. It’s a poignant reminder of food’s power to connect us with diverse cultures and help articulate our identities in rich, flavourful, and unforgettable ways.

Basic Ingredients for Orange-spiced Roast Turkey

Stuffing:

Olive Oil: Used for the spice rub; olive oil helps bind the spices to the turkey and adds moisture.

7-Spice Powder: A blend typical in Middle Eastern cuisine, it adds complex, warm flavours.

Salt: Essential for seasoning, it enhances the overall flavour of the turkey.

Black Pepper Powder & White Pepper Powder: Both add depth and mild heat, with white pepper providing a slightly different, sharper flavour.

Cinnamon Powder & Nutmeg Powder: These warm spices add a sweet and aromatic note.

Butter: Adds richness and helps to keep the turkey moist during roasting.

Orange: Adds a citrusy sweetness, complementing the spices.

Bay Leaf & Rosemary Sprigs: Herbs that provide a fragrant, earthy undertone.

Celery Stalks, Carrots, Onions, Garlic Bulbs: These vegetables add a savoury depth to the turkey and the gravy.

Chicken Stock: Used to keep the turkey moist and for making the gravy.

Preparation Tips for Orange-spiced Roast Turkey

Brining the Turkey:

• Brine the turkey in the fridge for a full 24 hours. This step is crucial for tenderizing the meat and infusing it with a citrus flavor base.
• After brining, pat the turkey dry thoroughly with paper towels to ensure proper seasoning adherence and better roasting.

Preparing the Marinade:

• In a small bowl, mix olive oil, 7-spice powder, salt, both black and white pepper powders, cinnamon, and nutmeg.
• Rub this mixture all over the turkey, covering every part to season it thoroughly.

Preparing the Turkey for Roasting:

• Gently separate the skin from the breast meat with your fingers and spoon butter between the skin and breast for extra juiciness.
• Stuff the turkey’s cavity with an orange, bay leaf, rosemary, chopped celery, carrots, onions, and garlic bulbs.

Preheating and Setting Up the Oven:

• Preheat your oven to its maximum temperature, typically around 220°C.
• Place the turkey in a large roasting tray and surround it with the remaining vegetables, giblets, neck, and two cups of water or chicken stock.

Using Muslin Cloth:

• Melt butter in a small pan and soak a muslin cloth in it. Make sure the cloth is large enough to cover the whole turkey and is fully saturated with butter.
• Drape this butter-soaked cloth over the turkey, which helps to retain moisture and ensures even browning of the skin.

Roasting the Turkey:

• Roast the turkey on the oven’s lowest rack at the maximum temperature for the first 20 minutes.
• After that, reduce the temperature to 160°C and continue roasting for approximately 3 hours. Baste the turkey every 20–30 minutes to prevent it from drying out.

Resting the Turkey:

• Once cooked, transfer the turkey from the roasting pan to a serving plate.
• Cover it with tin foil and let it rest for 20-30 minutes. This step allows the juices to redistribute, ensuring the meat is moist and flavorful.

Making the Gravy:

• Strain the roasting liquids into a cup and refrigerate for 30 minutes to separate the fat.
• In a saucepan, melt ¼ cup of the skimmed fat, add flour, and whisk until light brown to create a roux. Gradually add the turkey stock, whisking until the sauce thickens. Adjust the consistency with more chicken stock if needed, and season with salt and pepper.

Serving:

• Serve the turkey with the freshly made gravy alongside your favorite side dishes for a complete and satisfying meal.

Serving Tips for Orange-spiced Roast Turkey

• Let the Turkey Rest: Before carving, let the turkey rest for at least 20 to 30 minutes after it comes out of the oven. This allows the juices to redistribute throughout the meat, making it juicier and easier to carve.
• Use the Right Tools: Have a sharp carving knife and a sturdy fork on hand. A sharp knife is essential for clean cuts, and a carving fork will help you hold the turkey steady.
• Carving Technique:
  • Start by removing the legs and thighs. Cut through the skin between the leg and body, then dislocate the joint with your knife.
  • Slice the breast meat by making long cuts parallel to the breastbone.
  • Finally, remove the wings and slice the dark meat from the thighs and drumsticks.

• Arrange Neatly on a Platter: Arrange the carved turkey on a large serving platter. You can separate white meat from dark meat or mix them for a varied presentation. Garnish with fresh herbs like rosemary or parsley for an added touch of elegance.
• Serving Size: Estimate about 500 to 750g of whole turkey per person. This guideline helps in serving adequate portions to your guests.
• Gravy and Condiments: Serve the turkey with the gravy you’ve prepared. Additionally, offer a range of condiments like cranberry sauce, mustards, or chutneys that complement the flavours of your turkey.
• Side Dishes: Plan your side dishes to complement the turkey. Classic options include stuffing, mashed potatoes, vegetables, and rolls. For a Middle Eastern twist, serve with Arabic Spiced Rice.  Consider the spices and flavours in your turkey when choosing these accompaniments.
• Serving Temperature: Serve the turkey warm. If it has cooled down while resting or carving, you can briefly return it to the oven (covered with foil) to reheat.