Sage Thyme Scented Turkey with Cranberry Mandarin Sauce
Aromatic sage and thyme brushed turkey, roasted and served with pan gravy and spiced cranberry sauce, flavoured with mandarin orange.
Recipe - View Royal
Sage Thyme Scented Turkey with Cranberry Mandarin Sauce
Prep Time30 Minutes
Servings8
Cook Time200 Minutes
Ingredients
1 (1 cup/250 mL) jar orange marmalade
2/3 cup freshly squeezed mandarin orange juice (see Note)
1 (300 or 340 gram) bag fresh or frozen cranberries
3 Tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
pinch ground cloves
2 medium mandarin oranges, peeled, separated in segments, and sliced, widthwise, into 1/2-inch pieces
1 (12 to 14 lb/5.5 to 6.3kg) turkey
1/4 cup olive oil
1 1/2 tsp dried sage leaves (see Note)
1 1/2 tsp dried thyme
1/2 tsp smoked paprika
salt and fresh ground black pepper, to taste 00066010070259
3 1/2 cups turkey or chicken stock (divided)
1/4 cup all-purpose flour
Directions
- To make cranberry sauce, place marmalade, juice, cranberries, sugar, ginger, cinnamon and cloves in a medium pot. Set over medium heat and bring to a gentle simmer. Gently simmer, stirring occasionally, until a fluid sauce forms and the cranberries just begin to fall apart, about 15 minutes. Mix in the pieces of orange. Cool sauce to room temperature. Transfer sauce to a jar, seal and refrigerate until needed below. Sauce can be a day or two before needed.
- Preheat oven to 325 F. Remove neck and innards from the turkey. Set turkey and neck in a roasting pan; discard innards unless you wish to prepare them separately. Tie the legs of the turkey together; fold and tuck wings under the body. Combine oil, sage, thyme and paprika in a small bowl. Brush this mixture all over the turkey; and then season with salt and pepper.
- Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved. Baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.
- To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy and a bowl of the cranberry mandarin sauce.
Note: 3 medium mandarin oranges, when halved and squeezed, should yield the juice needed here. Dried sage leaves are whole sage leaves, which are finely crumbled. They are sold and labeled as such in our bottle herb and spice aisle. If unavailable, use a more most modest amount of powdery ground sage.
30 minutes
Prep Time
200 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Western Family - Orange Marmalade, 500 Millilitre
$5.49 was $6.79$1.10/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$4.99 Each When You Buy 2 or More
$4.99 was $5.69$0.32/100ml
Age restricted item
Everland - Organic Cranberries, Dried, 340 Gram$13.99$4.11/100g
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Ginger Root - Fresh, 1 Pound
$3.29/lb$0.73/100g
Mccormick - Ground Cinnamon, 42 Gram
$5.89 was $6.19$14.02/100g
Mccormick - Cloves Ground, 33 Gram
$5.89 was $6.19$17.85/100g
Not Available
Quality Foods - Fresh Grade A Turkey 3-5kg, 1 Pound
Flyer Sale
$2.79/lb was $4.08/lb$0.62/100g
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$14.29$2.86/100ml
Mccormick - Sage Leaves, 7 Gram
$5.89 was $6.99$84.14/100g
Mccormick - Thyme Leaves, 13 Gram
$5.89 was $6.99$45.31/100g
Mccormick - Smoked Paprika, 40 Gram
$5.89 was $6.19$14.73/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Western Family - Chicken Broth, 946 Millilitre
2 for $5
$2.50 was $2.69$0.26/100ml
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Directions
- To make cranberry sauce, place marmalade, juice, cranberries, sugar, ginger, cinnamon and cloves in a medium pot. Set over medium heat and bring to a gentle simmer. Gently simmer, stirring occasionally, until a fluid sauce forms and the cranberries just begin to fall apart, about 15 minutes. Mix in the pieces of orange. Cool sauce to room temperature. Transfer sauce to a jar, seal and refrigerate until needed below. Sauce can be a day or two before needed.
- Preheat oven to 325 F. Remove neck and innards from the turkey. Set turkey and neck in a roasting pan; discard innards unless you wish to prepare them separately. Tie the legs of the turkey together; fold and tuck wings under the body. Combine oil, sage, thyme and paprika in a small bowl. Brush this mixture all over the turkey; and then season with salt and pepper.
- Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved. Baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.
- To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy and a bowl of the cranberry mandarin sauce.
Note: 3 medium mandarin oranges, when halved and squeezed, should yield the juice needed here. Dried sage leaves are whole sage leaves, which are finely crumbled. They are sold and labeled as such in our bottle herb and spice aisle. If unavailable, use a more most modest amount of powdery ground sage.