Marmalade-Glazed Roast Turkey with Rich Gravy

Name: Marmalade-Glazed Roast Turkey with Rich Gravy
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 8
Ingredients: 4 kg Whole turkey (with neck and giblets); 150 g Unsalted butter, softened; 2 Oranges, zested and halved; 1 bunch Fresh rosemary, leaves chopped and stalks reserved; 1 Large onion, roughly chopped; 2 Carrots, roughly chopped; 150 g Orange marmalade, warmed; 50 g plain flour; 100 ml Dry white wine; 650 ml chicken stock; 2 tbsp soy sauce; 1 tbsp sea salt flakes; 1 tsp black pepper

Elevate your holiday centerpiece with this stunning roast turkey, featuring a zesty orange marmalade glaze for a perfect balance of sweet and savory. Accompanied by a deeply flavorful homemade gravy, this recipe ensures a moist, golden-brown bird that will be the star of your festive table.

Servings8 Portions

Prep Time25 Mins

Cook Time165 Mins

Difficulty

Intermediate

Ingredients

Whole turkey (with neck and giblets)
4 kg
Unsalted butter, softened
150 g
Oranges, zested and halved
2
Fresh rosemary, leaves chopped and stalks reserved
1 bunch
Large onion, roughly chopped
1
Carrots, roughly chopped
2
Orange marmalade, warmed
150 g
plain flour
50 g
Dry white wine
100 ml
chicken stock
650 ml
soy sauce
2 tbsp
sea salt flakes
1 tbsp
black pepper
1 tsp

Step-by-Step Instructions

Place the turkey in a large roasting tin, breast-side up. Gently slide your fingers under the skin of the breast to loosen it, creating a pocket that runs the length of the bird. Season the entire turkey, including under the skin, with sea salt flakes. Cover and refrigerate for at least 1 hour, or up to 24 hours for a dry-brine effect that ensures extra crispy skin.

Remove the turkey from the refrigerator 1 hour before cooking to bring it to room temperature. In a small bowl, beat the softened butter with orange zest, half of the chopped rosemary, and a generous pinch of black pepper. Place the chopped onions, carrots, turkey neck, and giblets into the bottom of the roasting tin to act as a trivet. Position the turkey on top, then use your hands to spread about 4 tablespoons of the flavored butter under the skin over the breasts. Coat the rest of the turkey's exterior with the remaining butter, ensuring the legs and wings are well-covered. Place the orange halves and rosemary stalks inside the cavity.

Preheat your oven to 180°C (160°C fan/gas 4). Calculate the total roasting time based on 40 minutes per kilogram (approximately 2 hours 40 minutes for a 4kg bird). Cover the turkey loosely with foil and roast for the first 2 hours. Remove the foil and brush the bird generously with warmed marmalade, then roast for another 15 minutes. Apply a second layer of marmalade and sprinkle with the remaining rosemary leaves. Return to the oven for a final 15 minutes. Use a meat thermometer to check for doneness: the thickest part of the breast should reach 65°C and the thigh 75°C. Let the turkey rest in the tin for 10 minutes, then move it to a board to rest uncovered for 20–40 minutes.