White Wine & Citrus Christmas Turkey

Directions

1. 1

   Remove giblets, rinse the turkey and pat it dry thoroughly with paper towels.

2. 2

   Make the marinade by combining white wine, orange juice, onions, garlic, bay leaves, stock powder and black pepper.

3. 3

   Place the turkey in a large container, pour the marinade over it, cover and refrigerate for 2 days, turning the bird once daily.

4. 4

   Preheat the oven to 160 °C (320 °F). Remove the turkey from the marinade and pat it lightly dry.

5. 5

   Coat the turkey generously with softened butter, pushing butter under the skin and inside the cavity, especially over the breast meat.

6. 6

   Place in a large roasting pan, pour the marinade around it, cover tightly with foil and roast on low heat.

7. 7

   Baste the turkey every 30 minutes with the pan juices — this is the key step to keeping the meat moist. Cook until the internal temperature reaches 82 °C (180 °F).

8. 8

   Mix the sugar with 3 tbsp softened butter. Remove the foil, brush this mixture all over the turkey and return to the oven at 200 °C (400 °F) until deep golden brown.

9. 9

   Collect the pan drippings and reduce them in a saucepan with a little flour to thicken into a rich, aromatic gravy. Serve in a gravy boat alongside.