Fruit Glazed Turkey

  • 1 medium Fresh or Frozen Ingham Whole Turkey, (thawed)
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 large orange, cut in eight wedges, seeds removed
  • 1⁄4 cup red currant jelly/sauce
  • 2 tablespoons orange marmalade

Preparing the turkey
Remove turkey soaker pads and rinse turkey with cold running water, drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Preparing the Glaze
In a 1-cup microwave-safe glass measure combine jelly and marmalade. Cook in microwave on HIGH (100% power) for 30 to 45 seconds or until melted. Brush glaze over turkey during last 20 minutes of roasting time.

Roasting the turkey
Place turkey, breast side up, on a rack in a large shallow roasting pan. Cook turkey as per roasting instructions. Don’t forget to brush the glaze over the turkey during the last 20 minutes of roasting time. The turkey should be fully cooked when the internal temperature of the turkey reaches 82ºC. You should use the thermometer in the deepest part of the turkey breast. Remove turkey from the oven and allow the bird to rest for 10 minutes before carving. Place on a warm large platter and garnish.

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Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Defrost in the refrigerator only, not on the bench.