نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

ديك رومي مع صلصة كلاسيكية

American 20 Mins Prep · 60 Mins Cook

Preheat the oven to 220°C, gas mark 7.
Zest the lemons and orange.
Add the freshly squeezed lemon and orange juice, 1 tsp of sea salt, peppercorns, fennel seeds, bay leaves and raw sugar to a small bowl and toss to combine. Rub the dry brine all over the turkey. Place the turkey in the fridge, uncovered, for 5-6 hours.
Rinse the dry brine off the turkey and pat dry with paper towel. Place it on a rack set in a large roasting dish, breast side up. Stuff the onion, garlic and herbs in the cavity of the turkey.
Working from the neck end of the turkey, gently loosen the skin from the breasts and rub 50g of butter under the skin and all over the outside.
Truss the turkey. Pour the stock into the bottom of the tray. Roast for 35-40 minutes or until the internal temperature is 75°C.
To make the glaze, place the Muscovado sugar, vinegar and smooth orange juice in a small pot and bring to a boil, stirring constantly. Lower the heat to a gentle simmer and cook until syrupy. Take off the heat and whisk in the rest of the butter and 1/2 tsp of sea salt.
Pour out the stock from the bottom of the roasting tray and return the turkey to the oven to roast for a further 40-45 minutes, brushing with the glaze every 15 minutes. Remove the turkey from the oven and brush with the glaze. Roast for 15-20 minutes.
Transfer to a clean platter and allow to rest for 30 minutes before carving.
Serve with curly parsley.