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Prep Time
30 Minutes -
Cook Time
3.5–4 Hours -
Serves
8–10 People -
Makes
1 Turkey
Ingredients
For the Turkey
- 1 whole turkey (4–5kg), thawed
- 2 tbsp olive oil
- 1 onion, quartered
- 1 orange, quartered
- Few sprigs thyme & rosemary
- Salt & pepper
For the Glaze
- 1 cup orange juice + zest
- 2 tbsp white miso paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tbsp rice vinegar
For the Salad
- 1 cup cracked freekeh
- ½ cup pomegranate seeds
- ⅓ cup pistachios, chopped
- Handful fresh mint & parsley
- 1 small cucumber, diced
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt & pepper
You'll Need
- Multix Alfoil
Method
Prep the Turkey
- Preheat oven to 180°C (160°C fan-forced). Pat turkey dry. Stuff cavity with onion, orange, thyme and rosemary. Rub skin with olive oil and season well.
- Place on a rack in a roasting pan. Loosely tent with Multix Alfoil to protect skin from over-browning during roasting.
Roast
Roast for 2.5 hours, basting occasionally with pan juices.
Make the Glaze
Simmer orange juice and zest in a small saucepan 5–7 mins. Whisk in miso, honey, soy, ginger and vinegar. Simmer until thick and glossy.
Glaze & Finish
Remove foil. Brush turkey with glaze every 20 minutes for 1–1.5 hours, or until golden and cooked through (internal temp should reach 74°C).
Rest the turkey loosely covered in fresh Multix Alfoil for 20–30 minutes to lock in juices.
Make the Salad
Cook freekeh in stock for 20–25 mins until tender. Drain and cool slightly. Toss with remaining ingredients. Season to taste.
Garnish turkey with orange slices, thyme sprigs and pomegranate for colour.