Sage Clementine Roasted Turkey – Thanksgiving & Christmas Party Cheap Recipe


  1. Remove turkey from the fridge 1hr before you stuff it to let it come up to room temperature.
  2. Preheat oven to 190Β°C (170Β°C fan) mark 5. Finely grate the zest from the clementines into a medium bowl. Halve the zest-free clementines and set aside. Next add 2tbsp thinly sliced sage leaves (reserve rest of bunch) and add to the bowl with the butter and plenty of seasoning. Mix together.
  3. Put the turkey, breast-up, on a board. Lift up the neck flap and use your fingers to ease the skin gently away from the breast meat. Spread most of the butter between the skin and meat. Set remaining flavoured butter aside.
  4. Put stuffing inside the neck cavity, taking care not to overfill. Turn turkey over on to its breast; pull neck flap down and over the stuffing; secure with a skewer or cocktail sticks. Weigh turkey and calculate the cooking time: allow 30-35min per kg (2lb 2oz).
  5. Make a platform in a large roasting tin with celery sticks and carrot halves and sit turkey on top. Put clementine halves and remaining sage (sticks and all) into the turkey cavity, then rub remaining flavoured butter over the breast of the bird. Tie legs together with string; season bird all over. Cover loosely with foil.
  6. Roast for calculated time, removing foil for last 45min of cooking. If you find skin is browning too quickly, cover with foil again – and don’t forget to baste your bird at least three times during cooking.
  7. To check turkey is cooked, insert a fork into the thickest part of the thigh and check the juices run clear. If there’s any red tinge to the juice, return the bird to the oven and keep checking every 10-15min. Alternatively, use a meat thermometer – the temperature needs to read 78Β°C when inserted into the thickest part of the breast.
  8. Transfer roast turkey to a board (set aside the tin for the Madeira Gravy), cover with foil and clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 1ΒΌhr.

To make gravy:

  1. Spoon off most of the fat from the roasting tin (leaving veg in the tin). Put tin over medium hob heat; add the flour. Cook, stirring well with a wooden spoon, for 1min. Gradually add the Madeira (scraping up all the sticky bits from base of tin); leave to bubble for a few min. Next, stir in the stock and leave to simmer, stirring occasionally, for 5min. Check seasoning; add honey/redcurrant jelly if needed. Strain into a warmed gravy jug or clean pan (to reheat when needed).

To serve the turkey:

  1. Unwrap and transfer to a warm platter. Remove skewer or cocktail sticks and garnish (see GH Tip). Serve with the gravy.

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