Turkey Buffé with Orange Butter
Ingredients
- 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
Instructions
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.
