صلصة القرفة وبرتقال كليمن غولد

American 15 Mins Prep · 30 Mins Cook

1. Preheat the oven to 170°C, mark 3.
2. Slice the red onions into 2cm-thick rounds and arrange in a large roasting tray.
3. Remove the giblets and neck from the turkey cavity, and rinse the bird inside and out with cold water. Tie the legs together and tuck the wings behind the turkey. Rub the outside of the turkey with olive oil and season generously with salt and pepper, including the cavity.
4. Place the turkey on the red onion rounds and roast for approx. 1 hour or until golden.
5. Meanwhile, juice the ClemenGolds and mince the garlic. In a medium-sized pot, combine all the glaze ingredients and place over a medium heat. Cook, stirring for approx. 5-10 minutes or until slightly thickened and syrupy.
6. Once the turkey is golden, baste it with some of the glaze every 15 minutes or so. If the turkey starts to brown too quickly, tent it with aluminium foil. In the last 20 minutes, halve the ClemenGolds and place in the tray with the turkey. Continue to roast until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear when pierced with a fork. The exact cooking time may vary depending on the size of your turkey, so use a meat thermometer to ensure doneness. Once cooked through, carefully remove the turkey from the oven and let it rest for approx. 20-30 minutes. This allows the juices to redistribute, resulting in a tender and juicy turkey.
7. Meanwhile, place the cranberries and sugar in a medium-sized pot. Juice the ClemenGold and add the juice to the pot. Place it over a medium heat. Cook, stirring until the cranberries have softened and the mixture is jammy. Remove from the heat and set aside.
8. Place the turkey on a large serving dish along with the red onions and roasted ClemenGolds. Arrange the rosemary, thyme and cranberries around the dish. Carve and serve.

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