Ingredients
- 1 Size 32 Ingham Whole Turkey Breast (Buffé)
- 2 tablespoons orange marmalade
- 4 small Navel or Valencia oranges, cut into .5cm thick slices
- 1 tablespoon olive oil
- 1 tablespoon plain flour
- 50ml bottle Cointreau, or Grand Marnier
- 1 1⁄2 cups chicken stock
- bay leaves, to decorate
- vegetables, of choice, to serve
Instructions
Prepare turkey buffe as per packet instructions. Place buffe onto a wire rack in a large roasting pan. Pour 2 cups of water into roasting pan.
Place marmalade into a small microwave safe bowl and microwave on HIGH/100% for 20 seconds or until softened. Stir until smooth. Brush top and front of buffe with marmalade.
Place 2 rows of orange slices along the top of buffe, overlapping slightly and securing with toothpicks. Press orange slices onto marmalade. Form lines across and down the front side of buffe. Cover buffe with large sheets of aluminium foil.
Cook Inghams Whole Turkey Breast (buffe) as per packet instructions in a barbecue oven. Remove foil from turkey buffe.
Brush orange slices with olive oil and cook for a further 30 minutes or until turkey is cooked through. Transfer to a large serving platter. Gently remove toothpicks and discard. Loosely cover turkey with foil to keep warm.
Place roasting pan with juices over a high heat. Add flour to pan juices and whisk until well combined. Cook, stirring, until mixture comes to the boil. Remove roasting pan from heat and slowly add Cointreau and stock, whisking constantly until well combined. Return pan to heat and whisk until gravy comes to the boil and thickens. Reduce heat to low and simmer for 1 minute.
Pour gravy through a sieve into a gravy boat. Serve turkey decorated with bay leaves, vegetables of choice and Cointreau gravy.
- Serves 6 - 8
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Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
