Local NewsNews

#WFD – Citrus and herb roasted turkey

Remove turkey from the roasting pan and keep warm until serving.

POLOKWANE – This week, Review’s What’s for Dinner recipes are all about Christmas cheer and giving you ideas on what to make for Christmas lunch with the family.

Turkey is a popular alternative to the usual meats served on Christmas and if cooked properly, can be very delicious.

Ingredients

  1. 1 orange, halved
  2. 1 x KNORR Chicken Stock Pot
  3. 60ml fresh herbs, chopped (fresh thyme leaves, sage, parsley and/or rosemary)
  4. 30ml olive oil
  5. 2.5ml Robertsons Freshly Ground Black Pepper
  6. 5kg turkey, giblets and neck removed (keep aside to use if making)
  7. 2 medium onions, peeled and quartered

Method

  1. Preheat oven to 200°C.
  2. Squeeze juice from ½ of the orange and set aside.
  3. Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
  4. Rub the mixture under and over turkey skin.
  5. Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
  6. Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
  7. Baste the turkey often during roasting and turn the pan around in the oven.
  8. Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
  9. Remove turkey from the roasting pan and keep warm until serving.

raeesak@nmgroup.co.za

For more breaking news follow us on Facebook Twitter Instagram or send us a message on WhatsApp 079 418 4404
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!

Support local journalism

Add The Citizen as a preferred source to see more from Review in Google News and Top Stories.

Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

Related Articles

Back to top button