The classic Christmas turkey with a sweet and sticky twist.

INGREDIENTS

TURKEY

  • 3 kilogram turkey, thawed and cleaned
  • 1 blood orange
  • 3 sprigs rosemary
  • Salt and pepper, to season
  • Handful fresh bay leaves

CITRUS AND ROSEMARY GLAZE

  • 1 orange, juiced
  • 1 blood orange, juiced
  • 1⁄2 cup butter, softened
  • 2 tbsp brown sugar
    v3 rosemary sprigs, chopped

HONEY ROASTED CARROTS

  • 2 packets of baby carrots,peeled, tops kept intact
  • 50 grams butter, cubed
  • 3 tbsp honey

METHOD

TURKEY

PREHEAT the oven to 180°C and place a wire rack with baking paper in a deep roasting dish.

PREPARE the turkey by placing the whole orange and rosemary sprigs in the cavity. Season the bird well using salt and pepper.

TIE the legs and wings in place, tucking some bay leaves under the tie that keeps the wings attached. Set on top of the wire rack and roast for 11⁄2 hours.

CITRUS AND ROSEMARY GLAZE

Place all of the ingredients in a small pot over medium heat and cook until thick and reduced.

BRUSH the glaze over the turkey and roast for another hour.

HONEY ROASTED CARROTS

PLACE carrots in a roasting dish and top with butter and honey. Roast for 15 minutes, tossing occasionally, or until golden.

BRUSH the turkey with extra glaze once cooked and serve with the honey roasted baby carrots, fresh rosemary and 4 roasted and halved naartjies, if desired.

HANDS-ON TIME 30 min | TOTAL TIME 3 hrs SERVES 4–6 | GLUTEN-FREE

Also read: Prawn and chorizo jambalaya