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Orange-spiced Roast Turkey

4 from 1 vote
Servings: 10 people
Prep Time: 30 minutes
Cook Time: 4 hours

Ingredients 

Turkey

  • 5 kg turkey
  • ½ cup olive oil
  • 4 tsp 7 spice powder
  • 5 tsp salt
  • 2 tsp black pepper powder
  • 2 tsp white pepper powder
  • 1 tsp cinnamon powder
  • a pinch of nutmeg powder
  • ½ cup butter
  • 1 large orange, halved
  • 1 bay leaf
  • 6-8 rosemary sprigs
  • 2 celery stalks, cut into large chunks
  • 2 carrots, peeled and cut into large chunks
  • 3 onions, quartered
  • 2 garlic bulbs
  • 4 cups water or chicken stock

Gravy

  • ½ cup butter
  • ¼ cup all-purpose flour
  • 1 cup turkey dripping, fat separated
  • 1 cup chicken stock
  • salt
  • freshly ground black pepper
  • a sprig of rosemary

Instructions

  • Brine the turkey in the fridge for24 hours, this process will tenderize and give your bird a wonderful citrus flavour base. Pat dry your turkey thoroughly with a paper towel.
  • In a small bowl, prepare the marinade by combining olive oil, 7-spice powder, salt, black pepper powder, white pepper powder, cinnamon powder and nutmeg. Rub the mix all over the turkey to thoroughly season the bird.
  • Using your fingers, slowly peel the skin covering the turkey’s breast and spoon the butter between the skin and breast. Stuff the stomach of the turkey with 1 orange,1 bay leaf, 4 sprigs of rosemary, some chopped celery, carrots and onions, and garlic bulbs.
  • Preheat the oven to the maximum temperature (220°C). Place the turkey on a large roasting tray. Surround with the remaining chopped celery, carrots, onions, garlic, rosemary, remaining giblets and neck, and two cups of water or chicken stock.
  • In a small pan melt butter and gently submerge a muslin cloth, large enough to cover the whole turkey. Submerge the muslin cloth in the melted butter, ensuring it's completely soaked. Drape the butter-soaked muslin cloth over the entire turkey. This helps keep the bird moist and tender while creating beautifully browned skin.
  • Place theroasting pan in the oven on the lowest rack and roast at maximum heat for 20 minutes. Then reduce the temperature to 160°C, continueroasting for about 3 hours, andbaste the bird every 20–30 minutes toensure the meat does not dry.
  • When the turkey is cooked, remove it from the roasting pan onto a serving plate, cover it with tin foil and allow it to rest for 20 to 30 minutes before serving.
  • To make the gravy, strain the liquid into a measuring cup and place in the fridge for 30 minutes. This process will allow the fat to separate and harden, making it easier to skim off the fat.
  • In a small saucepan, melt ¼ cup of the butter on medium–high heat, add the flour and whisk until light brown to make a roux. Add the turkey stock. Whisk ingredients until sauce thickens. Add a bit more chicken stock if you want the gravy to be thinner. Season with salt and pepper.
  • Serve the turkey with gravy and serve it with your favorite side dishes.