ديك رومي متبل بخلطة التوابل مع صلصة السكر والخل

American 15 Mins Prep · 150 Mins Cook

1. To dry brine the turkey, add the mixed whole peppercorns, fennel seeds, bay leaves, fine salt, brown sugar, zest of 3 lemons, zest of 1 orange and the 1.8kg fresh turkey (giblets and neck removed) in a small bowl and toss to combine.
2. Rub the dry brine all over the turkey and chill for 5-6 hours, uncovered.
3. To make the glaze, place the sugar and vinegar 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 butter and orange zest and juice.
4. Preheat the oven to 220°C, gas mark 7.
5. Rinse the dry brine off the turkey and pat dry with a paper towel.
6. Place the turkey on a rack set in a large roasting dish, breast side up.
7. Stuff the head of garlic (halved) and herbs in the cavity of the turkey.
8. Working from the neck end of the turkey, gently loosen the skin from the breasts and rub the butter under the skin and all over the outside.
9. Truss the turkey and pour the stock into the bottom of the tray.
10. Roast in the oven for 35-40 minutes or until the internal temperature is 75°C.
11. Drain 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.
12. Remove the turkey from the oven and brush with the remaining glaze. Roast for 15-20 minutes.
13. Transfer to a clean platter and let rest for 30 minutes before carving.

© 2020-2024 سبينس. كل الحقوق محفوظة Spinneys.com