Roast Turkey with Oranges & Shallots
For the Brine
- 6 small shallots, cut into halves
- 3 oranges, quartered
- 20 black peppercorns
- 20 whole cloves
- 4 sprigs rosemary
- 1 bunch parsley
- 5 anise stars
- 100g salt
For the Stuffing
- 2 oranges, cut into 6 pieces
- 8 small shallots, quartered
For the glaze/basting
- 100g butter
- 3 tbsp maple syrup
- 2 tbsp orange liqueur
You will need to start the prep the day before Christmas.
First remove all the giblets and rinse the turkey under cold water.
Put the turkey into a large bucket/pot/sink or similar, which will allow you to immerse it completely in water.
Cover the turkey with cold water and add all the ingredients for the brine.
Leave to steep over night.
On the Day
On Christmas Day, remove the turkey from the brine, rinse and pat dry with some kitchen roll.
Preheat your oven to 200C.
Place the turkey into a large roasting tin.
Cut the oranges and shallots and put them into the cavity.
In a small pan, melt the butter, then add the maple syrup and orange liqueur.
Pour the melted butter mix over the turkey and put the whole thing into the oven.
Roast the turkey for 3 hours, basting it every 30 minutes.
Once done, take the turkey out of the oven and cover it with tinfoil to rest for 20 minutes before serving.