Poultry and Game Recipes - Glazed Spiced Roast Turkey Recipe

  
 

Poultry and Game Recipes - Glazed Spiced Roast Turkey Recipe

Ingredients

Serve 8-10

  • 175 g/6 oz blanched almonds, very finely chopped

  • 2 tablespoons sesame seeds

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 2 tablespoons ground cinnamon

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cloves

  • 5 kg/10 lb oven-ready turkey with giblets

  • 5 whole cloves

  • 1 onion, peeled

  • 25 g/1 oz butter, softened

  • 500 ml/17 fl oz Chicken Stock

  • 125 ml/4 fl oz clear honey

  • 2 cinnamon sticks

  • salt and pepper

Method:

  1. Spread the almonds and sesame seeds on a baking sheet, then put it in a preheated oven, 180°C (350°F), Gas Mark 4, for 8-10 minutes, stirring the mixture occasionally, until it is evenly browned. Remove from the oven and set aside.

  2. Meanwhile, mix together the cumin, coriander, cinnamon, ginger and ground cloves and season to taste with salt and pepper. Rub the spice mixture over the skin of the turkey and in the cavity.

  3. Stick the whole cloves into the onion, put it in the cavity, then sew up the opening with fine string. Put the turkey on a rack in a roasting tin and spread the butter over the skin.

  4. Stir half of the stock into the honey. Cut the giblets into pieces and put them into the roasting tin, together with the cinnamon sticks. Pour the honey mixture over the bird, then roast for 2 1/2-3 hours until the juices run clear when the thickest part is pierced with a fine skewer.

  5. Turn the bird first on one side, then the other at regular intervals, and baste frequently with the honey and stock mixture. When it begins to brown, add the remaining stock.

  6. About 30 minutes before the turkey is due to be served, remove it from the roasting tin. Strain the cooking juices into a heatproof jug. Skim off the fat. If there is more than about 250 ml/8 fl oz of glaze left in the jug, boil the juices to reduce them. Stir in the almond mixture.

  7. Return the turkey to the roasting tin. Spread with the glaze, then continue the cooking, basting frequently, until the skin is a rich golden brown and crisp.

  8. Transfer the bird to a warm carving dish, spoon over any remaining glaze, cover and leave in a warm place for 10-15 minutes before carving.