Orange, Lime and Thyme TurkeyDec 02 2015 · Recipe from Christmas
It is very important to season the turkey well with salt, black pepper and your preferred spices or herbs and fruits before cooking. Here, I use lime and orange to flavour the turkey and add carrots, apple, onion and garlic for the gravy base. The use of vegetables and fruit make for a lighter (and more delicious!) gravy. There is a very limited selection of turkeys here in Jakarta. Your best bet is to buy the frozen turkeys from the USA. Make sure you thaw the turkey adequately, remove the giblet and liver, and pat dry with kitchen towels before cooking.
Serves: 10 – 12
- 4 ½ – 5 ½ kg turkey
- Salt and black pepper
- 50ml extra virgin olive oil
- 2 oranges, cut into 1/2cm slices
- Juice of 2 limes
- Large package of fresh thyme, crushed to release the oil
- 2 medium carrots, peeled and halved
- 2 apples, cored and quartered
- 2 large onions, peeled and quartered
- 5 cloves garlic, peeled
- First, discard the excess turkey dripping. Place the baking tray on the hob on low-medium heat. Add 4 tablespoons flour and gradually add 500ml water or vegetable stock, stirring constantly with a wooden spoon. Mash the vegetables and apples for a smooth, flavourful gravy. Season with salt and black pepper and strain. Serve hot.
- Preheat oven to 1700C. Rub salt and black pepper evenly over the turkey and in the cavity. Repeat using olive oil, lime and part of the crushed thyme. Place half an onion, 3 slices of orange and the remaining thyme inside the cavity of the turkey.
- Place carrots, apples, remaining onion half and garlic in a roasting pan. Place the turkey on top. Garnish the turkey with orange slices and thyme leaves. Place the turkey in the oven to roast, basting it regularly with the cooking juices.
- Roasting time is calculated according to the weight of the bird:
- 20 x (weight in kilograms) + 90 minutes
- Cooking time may be indicated on the packaging as well. Once the turkey starts to brown, cover loosely with aluminum foil and continue cooking. To test whether the turkey is done, push a knife into the thickest part of the thigh—the juice should run clear, not pink.
- Remove the turkey from the oven and leave to cool for 30 minutes before carving.
Note: If you’re using sausages for stuffing, you can place a separate tray of small sausages in the oven 30 minutes before the turkey finishes roasting