Roast turkey with maple and orange glaze
1 x 3 second spray(s)
Turkey, whole, roasted
1400 g, (Buy 1 x 3.2kg whole turkey)
Stuffing mix, bread, prepared
Salt reduced chicken stock
2 tbs, 2 sprigs
Reduced fat oil spread
1 tsp, finely grated
No added sugar orange juice
- Preheat oven to 160°C. Place a wire rack over a large flameproof baking dish.
- Discard neck and giblets from turkey. Rinse turkey under cold water. Pat dry inside and out with paper towel. Spoon stuffing into cavity (see tips). Tie legs together with white un-waxed kitchen string.
- Place turkey, breast-side up, in prepared dish. Pour stock into dish. Add rosemary. Lightly spray turkey with oil, season with salt and pepper and cover loosely with foil. Bake for 2 hours.
- Increase oven temperature to 200°C. Place spread, syrup, orange rind and juice in a small microwave-safe jug. Microwave on High (100%) for 30 seconds or until melted. Remove foil from turkey and brush with maple mixture. Bake, uncovered, for 20-25 minutes or until golden brown and juices run clear when thigh is pierced with a skewer. Transfer to a serving platter.Strain pan juices Cover loosely with foil and set aside for 20 minutes to rest before carving. Serve with gravy (see tips).