Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 60g butter

  3. 2 small brown onions, finely chopped

  4. 100g prosciutto slices, coarsely chopped

  5. 280g (4 cups) fresh breadcrumbs (made from day-old bread)

  6. 130g (1 cup) frozen cranberries (see note)

  7. 1/2 cup chopped fresh continental parsley

  8. 2 tbs chopped fresh rosemary

  9. 1 x 5-6kg whole fresh or thawed frozen turkey

  10. 100g butter, extra, melted

  11. 170g (1/2 cup) orange marmalade

  12. 80ml (1/3 cup) brandy

  13. 3 navel oranges, thinly sliced

  14. 500ml (2 cups) white wine

  15. 50g (1/3 cup) plain flour

  16. 500ml (2 cups) chicken stock

  17. 1 tbs Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Melt half the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes or until soft. Add the prosciutto and cook, stirring, for 5 minutes. Add the breadcrumbs, cranberries, parsley, rosemary, and remaining butter. Cook, stirring, until the butter melts. Season with pepper.

  2. Preheat oven to 180°C. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill the cavity with the breadcrumb mixture. Use unwaxed white kitchen string to tie the legs together ( see tips 1 and 2). Tuck the wings under. Transfer to a roasting pan. Drizzle over half the extra butter. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast for 1 hour. Brush with half the remaining butter (see tip 3). Roast, covered, for 30 minutes.

  3. Place the marmalade and brandy in a small saucepan over medium heat and cook, stirring, for 5 minutes or until the marmalade melts. Remove the foil and paper from the turkey. Use a pastry brush to brush the marmalade mixture over the turkey. Arrange the orange over and around the turkey (see tip 4). Pour over half the wine. Cover turkey with the paper and cover the pan with the foil. Roast for 1 hour.

  4. Remove and discard foil and paper. Pour remaining butter over the turkey. Roast for a further 30-40 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer(see tip 5). Transfer the turkey and orange to a serving platter. Cover with foil. Set aside for 20 minutes to rest.

  5. Meanwhile, pour the excess liquid from the roasting pan into a jug. Place the pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Use a balloon whisk to gradually whisk in remaining wine (see tip 6). Place over medium-high heat and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add the stock, reserved liquid and any juices from the resting turkey. Cook, stirring often, for 10 minutes or until the gravy thickens. Stir in the Worcestershire sauce. Taste and season with salt and pepper.

  6. Transfer the gravy to a serving jug and serve with the turkey.


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