Turkey cooked in a marinade or basting sauce produces a mouth watering result – the exterior has a golden sheen while the flavour of the marinade penetrates and softens the meat. The turkey can be roasted whole or halved and the two sides placed flat in large shallow roasting pan and covered with foil. Please note that stuffing the turkey is not recommended for this recipe.
1 x 4 kg whole turkey
125 ml pineapple juice
125 ml apricot juice
1 small onion, finely chopped
75 ml brown sugar (Treacle, Demerera)
5 ml chicken stock powder
5 ml salt
pinch ground cloves
pinch ground ginger
pinch dried thyme
1 cinnamon stick
2.5 ml soy sauce
canned apricot halves, drained
canned pineapple rings, drained
- Combine the ingredients for the marinade in a small saucepan and bring it to a boil.
- Simmer gently for 5 minutes.
- Trim the whole turkey, removing the wing tips and excess fat and skin.
- Place the turkey in a large roasting bag and place it in a roasting tin.
- Add the marinade to the roasting bag and seal the roasting bag with the tie strip.
- Pierce a small whole in the bag close to the tie strip and the turkey for 3 hours at 160 ° C or until the turkey is golden brown and tender.
- Hold the roasting bag at the tie strip and turn the turkey a few times during cooking to allow the marinade to baste the turkey.
- When the turkey is done, remove from the oven and and allow to stand in the bag for a while.
- To prepare the garnish, place the apricots and pineapples on a baking tray and brush with melted butter. Grill for a few minutes until lightly browned.
- Place the cooked turkey on a serving platter, surround with the grilled fruit and garnish with fresh herbs.
- Serve with savoury rice, deep fried potatoes or potato croquettes.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 327.
- To roast the turkey until brown and crispy out of the roasting bag, carefully tear open the bag and remove the turkey. Reserve the marinade and return the turkey to the roasting pan. Increase the oven temperature to 200 ° C and roast for 15 minutes on each side or until the turkey is golden brown and crispy.
- To make gravy from the marinade, transfer 50 ml cake flour to a small saucepan. Add a little of the marinade to the saucepan and make a paste using a spatula to prevent lumps. Add the rest of the liquid and mix well. Bring the mixture to the boil while stirring and cook until the sauce has thickened. Taste the gravy and adjust the seasoning if necessary, i.e. add a bit more salt or soy sauce. Transfer the gravy to a gravy boat and set aside to cool down.
- To get rid of the excess fat in the gravy, set the gravy boat aside to cool completely. Cover with cling wrap and place the gravy boat in the freezer for about 30 to 40 minutes or until a layer of fat has formed on top of the gravy. Use a tablespoon and scoop the fat off. Cover the gravy with cling wrap and refrigerate until ready to reheat.