Sugar and Spice Roast Turkey
By OcadoLife
Published on 12 November 2024
“This way of flavouring your bird is aromatic with a touch of sweetness and a gorgeous marmalade glaze,” says food writer and flavour queen Helen Graves who created this delicious Sugar and Spice Roast Turkey to add a twist to your classic festive feast. There’s also a dry brine mix to add flavours of citrus and spice. If you need to adapt the recipe for a different size turkey, allow 40 mins per kg for the cooking time.
Time and servings
3 hrsTotal time
8Servings
15 minsPrep time
2 hrs 45 minsCooking time
Ingredients
- 1 (4kg) turkey, giblets removed
- 2 tbsp sea salt
- 50g soft dark brown sugar
- 2 tbsp orange zest (or clementine)
- 0.5 tsp ground cloves
- 2 tsp ground black pepper
- 0.5 nutmeg, grated
- 1 tsp allspice
- 2 tsp ground coriander
- 100g unsalted butter, plus 50g, softened
- 4 clementines, halved
- 3 star anise
- 2 cinnamon sticks
- 170ml maple syrup
- 170g fine-shred marmalade
- 240ml cider vinegar
- 10 (approx.) fresh bay leaves, to garnish (optional)
Method
Step 1
Up to 48 hrs ahead, remove the turkey packaging. Pat dry with kitchen towel; place on a rack set over a roasting tin.Step 2
To make the dry brine, combine the sea salt, soft dark brown sugar, orange or clementine zest, ground cloves, black pepper, nutmeg, allspice and ground coriander in a bowl and mix well. Rub it over the turkey, inside and out; cover and chill for at least 12 hrs, up until 1 hr before you’re ready to cook. Drain well, then pat again with damp kitchen towel to remove the brine.Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Gently ease your fingers between the breast and skin, then rub the 50g softened butter over the flesh. Pop the clementines, star anise and cinnamon in the tin. Sit the turkey on top; roast for 2 hrs. Cover loosely with foil, if needed.Step 4
In a pan, simmer the 100g butter, maple syrup, marmalade and cider vinegar for 20 mins to make the glaze. Brush a third of the glaze over the turkey; continue roasting for 45 mins, brushing with the remaining glaze every 15 mins, until bronzed.Step 5
The turkey is done when the internal temperature is 65-70°C. If you don’t have a thermometer, insert a skewer into the thigh to see if the juices run clear. If not, cook for 15 mins more; test again. Transfer the turkey to a platter, cover loosely with foil; leave to rest for at least 40 mins or up to 2 hrs before carving – it makes all the difference to succulence. Garnish with bay leaves, if liked.Step 6
Recipe Tip: Allow up to 12 hrs for brining