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        Calories
        214
        Fat
        8.4g
        Saturates
        2.4g
        Protein
        32g
        Carbs
        0.2g
        • Calories
          214
        • Fat
          8.4g
        • Saturates
          2.4g
        • Protein
          32g
        • Carbs
          0.2g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          214
        • Fat
          8.4g
        • Saturates
          2.4g
        • Protein
          32g
        • Carbs
          0.2g

        British

        Chili & orange glazed turkey

        • Prep Time
          20 Mins
        • Cook Time
          150 Mins
        • Serves
          8

        About

        The ultimate roast turkey is the centrepiece of most seasonal tables

        Ingredients

        Order Ingredients

        Method

        1. To brine the turkey, bring the water to a boil in a large pot. Stir in sugar and salt until dissolved. Add vinegar, bay leaves, and peppercorns and remove from heat.
        2. Add ice to cool the mixture. Stir in mustard until dissolved. Place the turkey inside and leave for 24 hours. Remove turkey from brine and pat dry thoroughly with paper towels. Discard brine.
        3. Preheat oven to 190°C with the rack in the lowest position. Place turkey in a roasting pan fitted with a rack. Loosen the skin and rub butter underneath and on the outside of the skin, dividing evenly. Season with salt and pepper. Roast for 30 minutes.Reduce oven to 160°C and roast for 90 minutes.
        4. To make the glaze preheat oven to 180°C. Place the chilis on a rimmed baking sheet. Roast for 8-10 minutes until slightly dried and toasted. Transfer to a bowl and cover with water; cover bowl with plastic wrap. Soak until soft, turning once, 30 to 35 minutes.
        5. Reserve 200ml of the soaking liquid; drain chilis. Blend chilis and reserved liquid, in batches, until smooth, 1 to 2 minutes. Strain into a large saucepan, pressing to release as much liquid as possible. Add cocoa powder, oregano, onion, bay leaf, garlic, lemon juice, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, 20 minutes. Cool completely.
        6. Strain through a fine-mesh sieve; discard solids. Meanwhile, cook orange juice in a medium saucepan over medium heat until thick and syrupy, 20 to 30 minutes. Whisk in reserved red chili sauce, 1 tablespoon at a time, until smooth and thick. Remove from heat.
        7. Continue roasting the turkey for a few minutes, glazing twice with the red chili glaze until the red colour takes on the top and sides of the bird.
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