Succulent spiced turkey

December 22, 2010 (Last Updated: January 11, 2019)

TO DRINK: A Gewurztraminer, dry or off-dry and preferably more than three years old, will bring this dish to life.

Print Recipe

Succulent spiced turkey

Serves: 12
Cooking Time: 3 hours plus 12 – 24 hours for marinating

Ingredients

  • 1 turkey, weighing approx 4kg
  • MARINADE
  • 4 litres water
  • 125g castor sugar
  • 80g salt
  • 60ml (¼ cup) honey
  • 45ml (3 tbsp) black peppercorns
  • 15ml (1 tbsp) coriander seeds
  • 5ml (1 tsp) cloves
  • 5 star anise
  • 5cm piece root ginger, sliced
  • 2 cinnamon sticks
  • 2 onions, peeled and quartered
  • 2 carrots, roughly chopped
  • 2 oranges, quartered
  • 60g butter, melted
  • 45ml (3 tbsp) honey

Instructions

1

If you have bought a frozen turkey,defrost it in the refrigerator first.

2

Mix together all the marinade ingredients in a large container (use a bucket if it will fit in your fridge) and submerge the turkey in this mixture, adding more water if necessary. Cover and refrigerate for 12 – 24 hours.

3

Before cooking, bring the turkey to room temperature and dry well.

4

Preheat the oven to 220°C.

5

Roast the turkey for 20 minutes.

6

Mix the butter and honey together to form a glaze. Reduce the oven temperature to 190°C. Baste the turkey with the glaze and continue roasting until cooked, about 2½ hours.

7

Allow to stand for 15 minutes before carving.

 

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December 22, 2010 (Last Updated: January 11, 2019) By
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