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Prep Time
30 Minutes -
Cook Time
3.5–4 Hours -
Serves
8–10 People
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
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.