INGREDIENTS
2 turkey marylands (approx. 1 kg each)
3 garlic cloves, finely chopped
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
Salt and freshly ground black pepper
4 tbsp (80g) softened butter
2 tsp Dijon mustard
2-3 oranges, sliced
1/2 cup (125ml) fresh orange juice (approx. 2-3 oranges)
2 tbsp (40ml) fresh lemon juice
1/2 cup (125ml) chicken stock
4-6 medium Desiree potatoes
2 tbsp (40ml) extra virgin olive oil
1/3 cup (75g) sugar
1/3 cup (80ml) red wine vinegar
2 tbsp (40ml) Grand Marnier, Cointreau or orange liqueur
2-3 bunches asparagus, trimmed, steamed, to serve
METHOD
1. Pre-heat oven to 175°C.
2. Lay turkey skin-side up on a board. Combine garlic, rosemary, thyme, salt, pepper, half the butter and mustard in a small bowl and mix to form a paste. Lift the skin away from the turkey with your fingers and push the paste between the skin and meat. Smear the remaining butter all over the outside.
3. Cover a greased baking dish with orange slices and put turkey on top, skin-side up. Combine orange juice, lemon juice, and chicken stock and pour into the bottom of the roasting dish.
4. Meanwhile for Hasselbacken potatoes: Cut a slice from one side of each potato to form a flat base, then cut thin slices across, about 3 mm apart, being careful not to cut all the way through. (You can place chopsticks or wooden spoons on either side of the potato to stop the knife from cutting too deep.) Season and brush with oil while fanning out the slices. Place in a baking dish in the oven. Baste occasionally
5. Roast turkey for 45-50 minutes, until the skin is golden brown and juices run clear when tested with a skewer in the thickest part. If it starts to brown too much, cover loosely with foil.
6. Remove from the oven to a warm platter, cover with foil, and rest for 10 minutes. Reserve the juices and orange slices. Increase oven temperature to 190°C and leave potatoes in.
7. Place sugar in a small saucepan. Add vinegar and put over medium heat. Stir only until mixture comes to a boil, then simmer without stirring until syrupy and a light honey colour (approx. 4 minutes), shaking and swirling occasionally to ensure even caramelisation. Continue cooking until syrup is a deep amber colour.
8. Remove from heat and add Grand Marnier a little at a time while carefully swirling the saucepan, as the caramel will splutter. Pour in reserved pan juices and bring to the boil.
9. Slice the turkey and serve with orange slices, potatoes and asparagus and spoon the sauce over the top of the turkey.