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Roast turkey with cranberry chutney

Recipe from: 23 November 2010
Preparation time: 2 hours
Cooking time: 1 hour 35 mins
 
Try out this sensational Christmas dinner delight.
 
 
 

Ingredients

 
  • 5-7
    kg
    fresh or thawed plain turkey (remove all fat and skin before cooking)
  • Spice rub:
  • 2
    Tbs
    ground sage
  • 1
    tsp
    ground nutmeg
  • 1/8
    tsp
    ground cloves
  • 2
    Tbs
    olive oil
  • Stuffing:
  • 1
    orange, apple, lemon, pear, shallot - all cut in large chunks.
  • Cranberry chutney:
  • 3
    cup
    fresh or frozen (thawed) cranberries
  • 1
    cup
    pomegranate seeds (1 pomegranate), optional
  • 1
    cup
    pear, diced (1 pear)
  • 1
    cup
    apple, diced (1 apple)
  • 1
    Tbs
    finely grated orange zest, 1 orange
  • 1
    Tbs
    shallot, finely diced
  • 1/3
    cup
    fresh orange juice, from 1 orange
  • 1/3
    cup
    cooking sherry, optional
  • 1
    tsp
    cinnamon
  • 1/2
    tsp
    black pepper
  • 1/8
    tsp
    nutmeg
  • 2
    dashes Tabasco sauce
Servings: Change Serving
 
 

Method

 
Preheat oven to 180C. Combine all the spice rub ingredients in a small bowl and set aside.
Combine the stuffing in a large bowl and toss with 1 tsp (5 ml) of the spice rub.
Stuff into the cavity of the turkey. Place the turkey in a large roasting pan.
Pat dry with a paper towel and rub the spice mixture over the turkey. Tie the legs together and tuck the wings under the back.
Cover tightly with tinfoil and roast, undisturbed, for 2 hours.
Remove foil and roast for an additional 45-60 minutes, basting every 15 minutes, until a thermometer placed in the thickest part of the leg registers 77-80C.
Let rest for 15 minutes before carving.
Serve with the cranberry chutney and vegetables of your choice.

Cranberry chutney:
Combine all ingredients in a large sauce pan.
Cook over medium-high, stirring frequently for 20 minutes.
Cool to room temperature.

Roast turkey with cranberry chutney (recipe from the Heart and Stroke Foundation of South Africa)

 

Read more on: poultry  |  roast  |  sauté
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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