Perfectly cooked turkey really is a thing of beauty… which is why my foolproof recipe will be your BFF this Thanksgiving or Christmas. With a fresh and fragrant stuffing and a gorgeously spiced glaze, you’ll be gobbling this one up, guaranteed.
½ cup finely sliced spring onion (scallions)
1 tbsp finely grated ginger
3 cloves garlic, finely chopped
2 tsp sesame oil
3 tbsp vegetable oil
white pepper, to season
2kg (4 lb 6 oz) skin-on boneless turkey breast
4 onions, peeled, halved
Five spice & orange glaze:
½ cup orange juice
⅓ cup sugar
2 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp five spice
Orange & star anise jelly:
1½ cups orange juice
2 tbsp Chinese Shaoxing wine
3 whole star anise
4 tsp gelatine powder
For the jelly, place the orange juice, Shaoxing wine, star anise and 1 cup water in a small saucepan. Bring to a simmer. Cover and set aside for 30 minutes to allow the flavours to infuse. Transfer the star anise to a serving bowl (at least 1½ cup capacity). Combine the gelatine with 2 tablespoons of water. Add to the orange juice mixture and whisk to combine. Skim the surface to remove any bubbles then pour into the bowl with the star anise. Cool to room temperature. Place in the fridge for 4 hours or until set.
Place the spring onion, ginger, garlic, sesame oil and 2 tablespoons of the vegetable oil in a bowl. Season with white pepper. Stir until well combined.
Preheat oven to 180C/350F fan-forced, and line a large baking tin with baking (parchment) paper. Place the turkey breast, skin side down, on a clean work surface. Open the tenderloin so the breast lies flat. To create a more even thickness when we go to roll up the turkey, use a sharp knife to carefully slice from the centre of the breast outwards, taking care not to cut all the way through. Repeat with opposite side. Open breast up to lie flat and season generously with salt. Spread the spring onion mixture over the turkey breast. Roll up to enclose the stuffing. Tie the rolled breast with kitchen string at 2cm (just under 1”) intervals to secure. Use toothpicks to secure the skin at the ends, then leave to stand at room temperature for 30 minutes.
Place the onions in the base of the lined roasting tin and pour in 2 cups of water. Place the turkey on top of the onions (they’ll act as a sort of trivet), and drizzle with the remaining 1 tablespoon of oil. Season with salt. Transfer tin to oven and roast for 30 minutes or until the turkey is lightly browned.
Meanwhile, for the glaze, place the ingredients plus 1/3 cup water in a small saucepan over high heat. Cook, stirring, to dissolve the sugar. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until reduced by one-third (it should be the consistency of runny honey). Set aside.
Remove turkey from the oven. Brush with one-third of the glaze then roast again for 15 minutes. Remove from oven, brush with half of the remaining glaze, and roast for a further 15 minutes. Remove once again, brush with the remaining glaze and roast for a final 15 minutes (topping up with a little water if the pan juices are burning) or until the turkey is golden and just cooked through. A meat thermometer should read 70C when inserted into the thickest part of breast. Transfer turkey to a large plate or tray and cover loosely with foil. Set aside for 20 minutes to rest.
Pour the pan juices into a small saucepan (you could keep the onions to serve with the turkey as well if you like). Skim the fat from the surface. Add the turkey resting juices and simmer over low heat until warmed through. Transfer to a serving jug.
Remove the cooking string from the turkey and the toothpicks. Thickly slice, then serve with the pan juices and a dollop of the orange jelly.
– If you prefer to keep your recipe alcohol-free, just replace the Shaoxing wine with extra orange juice.