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Rosemary-Orange Roast Turkey

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Rosemary-Orange Roast Turkey

Give this bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze.
If you don't like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor.
Print Recipe
Total Time 11 hrs 15 mins
Servings 12

Ingredients
  

  • 1 12-pound fresh or frozen turkey thawed
  • 3 tbsp fresh rosemary finely chopped
  • 3 tbsp orange rind grated
  • 1 tbsp kosher salt
  • 2 tsp black pepper freshly ground

GLAZE:

  • 1/4 cup orange marmalade
  • 1/4 cup fresh orange juice
  • 1 tsp fresh rosemary finely chopped
  • 1 tbsp cider vinegar
  • 1 tbsp unsalted butter
  • 1/4 tsp black pepper freshly ground

Remaining ingredient:

  • 2 cups water

Instructions
 

  • To prepare turkey, remove giblets and neck; reserve for another use. Place turkey on a broiler rack on a broiler pan. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons rosemary, rind, salt, and 2 teaspoons pepper in a small bowl. Rub rosemary mixture under loosened skin. Tie ends of legs with kitchen string. Lift wing tips up and over back; tuck under turkey. Loosely cover, and refrigerate 8 hours or up to 12 hours.
  • To prepare glaze, combine marmalade, juice, 1 teaspoon rosemary, vinegar, butter, and 1/4 teaspoon pepper in a small saucepan; bring to a boil. Reduce heat; simmer 4 minutes or until slightly thickened. Set aside 1/4 cup.
  • Preheat oven to 425°.
  • Remove turkey from refrigerator, and pat dry with a paper towel; let stand at room temperature 1 hour. Bake at 425° for 30 minutes or just until beginning to brown. Rotate turkey; add 2 cups water to bottom of pan.
  • Reduce oven temperature to 375°. Cook turkey an additional 60 minutes. Remove turkey from oven; baste with reserved 1/4 cup orange mixture. Bake an additional 15 minutes or until thermometer inserted into thickest part of thigh registers 165°. Remove turkey from oven. Cover loosely with foil; let stand 30 to 60 minutes. Carve turkey; drizzle with remaining 1/4 cup orange marmalade mixture.

Turkey ragu

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Turkey ragu

Like a healthier spaghetti bolognese, this turkey ragu comes packed with celery, courgette and carrots, plus a little Marmite for added flavour
Print Recipe
Total Time 1 hr 15 mins
Servings 4
Calories 478 kcal

Ingredients
  

  • 500 g turkey breast mince
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 large carrot finely chopped
  • 2 sticks celery finely chopped
  • 1 courgette finely chopped
  • 2 cloves garlic finely chopped
  • 1 tbsp Marmite
  • 2 tbsp tomato purée
  • 320 g wholewheat spaghetti
  • a few leaves basil

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6. Tip the mince onto a non-stick baking tray and use a spoon to break into small pieces, spreading out so it’s in a thin layer. Put into the oven for 40 minutes, stirring halfway, until browned.
  • Heat the olive oil in a large lidded pan or casserole and add the onion, carrot, celery, courgette and garlic with a large pinch of salt. Stir well, put on the lid and cook gently for 20 minutes, stirring every now and again, until the veg is very soft. Pour 500ml of boiling water into a jug and whisk in the Marmite and tomato purée. Pour into the pan along with the crispy turkey mince, scraping the bottom of the tray to get any crispy bits. Season and simmer gently for 30 minutes or until thickened.
  • Cook the spaghetti following pack instructions in a large pan of salted boiling water until al dente. Divide the spaghetti between four shallow bowls, top with the sauce and scatter over the basil leaves.

Thai-style turkey burgers

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Looking for a low-fat alternative to a beef burger? These healthy turkey burgers are kicked up a notch with Thai-inspired ginger and chilli. Serve with ciabatta and salad.

Thai-style turkey burgers

Print Recipe

Ingredients
  

  • Ingredients
  • turkey mince 400g
  • spring onions 4 finely chopped
  • root ginger grated to make 1 tsp
  • red chilli 1 seeded and finely chopped
  • egg 1 yolk
  • coriander a small bunch chopped
  • sunflower oil 1 tbsp
  • ciabatta rolls 4
  • watercress a few sprigs

Instructions
 

  • Method
  • STEP 1
  • Put the first 6 ingredients in a bowl, season and mix well. Form into 4 burgers.
  • STEP 2
  • Heat the oil in a non-stick frying pan and fry the burgers for about 5 minutes on each side until golden and cooked through.
  • STEP 3
  • Serve the burgers in rolls with some watercress and a little sweet chilli sauce if you like.

Notes

Adapted from olivemagazine.com

Vietnamese turkey salad

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This is a great, fresh way to use up leftover turkey and it’s ready in just 15 minutes. It’s the perfect foil to a surfeit of rich food over the Holidays

Vietnamese turkey salad

Print Recipe

Ingredients
  

  • Ingredients
  • rice vinegar or cider vinegar 80ml
  • caster sugar 1 tbsp
  • red chilli 1 small halved
  • rice noodles 50g cooked/soaked following the packet instructions
  • cooked turkey 200g shredded
  • coriander or mint leaves a handful of each
  • Chinese leaf ½ shredded
  • carrot 1 shredded
  • peanuts a small handful toasted and chopped

Instructions
 

  • Method
  • STEP 1
  • Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Notes

Adapted from olivemagazine.com

Turkey and Rapini Fusilli

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Lean turkey adds healthy protein to this vegetable-packed gluten-free pasta. Blanching the rapini gets rid of some of its bitterness. You may be tempted to blanch it in the same pot as the pasta, but don’t: The bitterness will transfer.

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 8 oz (227 g) extra-lean ground turkey
  • 1/2 tsp (2 mL) poultry seasoning
  • 1-1/2 cups (375 mL) diced fennel, (about half bulb)
  • 3 cloves garlic, thinly sliced
  • 1 pinch hot pepper flakes, (optional)
  • 8 oz (227 g) brown rice fusilli
  • 12 oz (340 g) rapini, cut in 1-inch (2.5 cm) pieces
  • 1 tbsp (15 mL) lemon juice
  • 1/4 tsp (1 mL) salt
  • 1 pinch pepper
  • 1/4 cup (60 mL) grated parmesan cheese

Preparation

In large nonstick skillet, heat 1 tsp of the oil over medium-high heat; cook turkey and poultry seasoning, breaking up with spoon, until no longer pink, about 3 minutes. Transfer to plate; set aside.

Drain fat from pan; wipe clean. Heat remaining oil over medium heat; cook fennel, garlic, and hot pepper flakes (if using) until fennel is softened, about 5 minutes. Return turkey and any accumulated juices to pan.

Meanwhile, in pot of boiling lightly salted water, cook pasta according to package directions. Reserving 1/3 cup of the cooking liquid, drain pasta.

In separate pot of boiling lightly salted water, blanch rapini until tender, about 2 minutes.

Add pasta, rapini, reserved cooking liquid, lemon juice, salt and pepper to turkey mixture; cook, stirring, until coated, about 1 minute.

Remove from heat; sprinkle with Parmesan cheese.