Turkey Buffé with Orange Butter

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Ingham Whole Turkey Breast (Buffé)

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  • 1 medium Ingham Whole Turkey Breast (Buffé), thawed
  • 125g butter, softened
  • 2 oranges, rind of, finely grated
  • 3⁄4 cup sherry (medium dry)
  • 1 1⁄4 cups fresh orange juice
  • 2 tablespoons plain flour

Preparing the turkey

Remove turkey soaker pads and rinse turkey with cold running water, drain well. Blot dry with paper towels. Combine butter, orange rind and 1 tablespoon sherry into a small bowl. Spoon the orange butter mixture under the turkey skin and with your fingers, spread the butter evenly throughout. Place turkey on a rack in a large roasting dish.

Combine remaining sherry and orange juice in a large jug. Pour over the turkey. Cover with aluminum foil and cook as per pack instructions. When turkey is almost cooked, remove aluminum foil and allow to cook for a further 10 minutes or until golden brown.

Remove turkey from pan and stand, covered with aluminum foil for 10-15 minutes before carving.

For Gravy

Strain pan juices through a sieve. Pour juices into a large jug. (You will require 1 ½ cups of pan juices. If pan juices are not sufficient, add water) Place on stove top over a medium heat. Combine flour with ¼ cup of water. Add to pan stirring continuously, until well combined. Bring gravy to the boil, reduce heat and simmer for 5 minutes or until thickened. Pour into serving jug and serve immediately with turkey.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.
  • 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.
  • 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.