Roast turkey with chilli maple sauce
Turkey, whole, roasted
1400 g, (Buy 1 x 3.5kg whole turkey)
1 large, finely chopped
2 clove(s), crushed
1 cup(s), (250ml)
⅓ cup(s), (80ml)
Dried chilli flakes
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fanforced. Remove neck and giblets from turkey and discard. Rinse turkey under cold water, pat dry inside and out, then tuck wings and neck flap under body and tie legs with string.
- Place turkey on an oiled wire rack in a large, shallow baking dish. Pour 1½ cups (375ml) water into dish. Brush turkey all over with olive oil, then season with salt and freshly ground black pepper. Tightly cover dish with two layers of lightly oiled foil and bake for 2 hours. Uncover and bake for another 30–40 minutes or until turkey is browned all over and juices run clear when the thickest part of thigh is pierced with a skewer. Remove turkey from baking dish, cover with foil and set aside to rest.
- Meanwhile, to make chilli maple sauce, lightly spray a small non-stick frying pan with oil and heat over high heat. Add brown onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring for 30 seconds or until fragrant. Add stock, syrup and soy sauce and bring to the boil. Reduce heat to low and simmer for 7 minutes or until sauce is reduced slightly. Combine cornflour and 1 tablespoon water in a small bowl. Add cornflour mix and chilli to pan and cook, stirring, for 1–2 minutes or until thickened. Strain sauce in a small jug, discarding solids. Serve turkey garnished with watercress and with chilli maple sauce on the side.